One thing I believe every kitchen should have is a well-seasoned cast iron skillet. I use ours daily! It’s earned its reserved spot on the stove, but I love that I can also use it in the oven. Like with this Autumn Skillet – it starts out on the stovetop and finishes in the oven.
- 2 or 3 slices bacon - I used our herbed bacon
- ½ organic butternut squash, peeled and cubed
- ½ an organic white onion, chopped
- 2 organic apples, peeled and cubed
- 3 TB organic coconut butter - I used my homemade coconut butter
- 1 stalk of organic celery, sliced
- Himalayan sea salt, to taste
- * you could also add a bit of cinnamon and/or sage - depending on your main dish's seasonings.
- Preheat your oven to 350° F.
- Heat an oven safe skillet over medium heat and cook your bacon slices until crisp.
- Remove the bacon from the pan and chop.
- Sauté the onions in the bacon's glorious fat for 5 or so minutes.
- Add the butternut squash, apples, celery, coconut butter, salt and season of choice, and fold the bacon back in. Pop the skillet, uncovered, into the oven for about 30-40 minutes. Just until the squash is fork tender.
- Serve immediately.
I usually serve this Autumn Skillet as a side dish, but you could easily add more protein and have it for the main dish. Serve it with sautéed kale or a garlic wilted spinach salad.
And… any leftovers reheat well for a
lazy energy-conserving breakfast the next day. 🙂