Delicious AIP, Paleo, and Dairy-Free breakfast! Serve as follows for AIP, or top with a runny yoke egg for a scrumptious Paleo breakfast!
Preheat oven to 450. Line a rimmed baking sheet with parchment paper.
Peel butternut squash with a vegetable peeler. Cut in half, length-wise, and scoop out seeds. Chop into cubes, about 1/2 inch. Put into large mixing bowl.
Drizzle squash with olive oil, salt, and pepper. Mix to coat evenly. Add more oil until squash looks moist, but oil is not pooling on the bottom of the bowl.
Spread out in single layer on baking sheet lined with parchment paper.
Roast in oven for 25-35 minutes or until just soft.
Meanwhile, heat pan over medium heat with 1 tablespoon olive oil. Brown sausage until completely cooked. Put in bowl and set aside.
Add 1 tablespoon oil to pan. Add onions and cook, stirring frequently, until they sweat and start to brown, about 5 minutes.
Add mushrooms to the onions. Sprinkle with salt and pepper. Stir to cover mushrooms in oil and seasoning. Cook until mushrooms are soft and brown, stirring frequently.
Add the meat and roasted squash to the mushrooms and onions in the pan to warm everything up.
Add the chopped spinach, sprinkle with salt and pepper. Cook 30 seconds to 2 minutes just until wilted.
Taste and add salt and pepper as needed. Enjoy!
Looking to shorten the time to the table even more? Cook the squash, sausage, mushrooms, and onions the night before. For breakfast the next day, warm everything up in a pan, toss in the spinach to wilt then serve. Quick and nutritious!