Squash & Apples for Breakfast {GAPS legal}

by brenda on November 28, 2011

Our chickens have cut down on their egg production. Next year, maybe we’ll get more chickens so that even during winter months they’ll meet our family’s needs. For now, it takes getting really creative. What do we eat when we don’t have enough eggs to feed 9 hungry people?? Well, it was one of those (all too frequent) mornings that I came up with THIS delightful breakfast!!

Squash and Apples for Breakfast


4 c winter squash (like butternut), cut into 1″ cubes
1/2 c butter or ghee or coconut oil
5 apples, cut into 1″ cubes
1/2 c honey
1 tsp ground ginger
2 TB coconut flour


Sauté the squash in butter (or ghee or coconut oil) in a cast iron skillet over medium heat for about 10 minutes.
Add the apples, and saute for another 20 minutes.
Add in the honey, ground ginger, and coconut flour.
Stir with a wooden spoon and heat for another 3 minutes.




This post was shared at Fat Tuesday.

{ 3 comments… read them below or add one }

Denise Perna March 27, 2012 at 11:32 am

Brenda, I just had this today and it was so delicious! The only thing I did differently was use fresh ginger instead of powdered (just because I had it on hand!). Honestly, I’ve never been a huge fan of winter squash but after eating this, I can’t say that anymore! Thanks for the recipe.



Shelly F November 16, 2017 at 5:12 am

Thank you for this post. My daughter is allergic to eggs and I’m trying to find real food breakfast ideas that she can eat.


brenda March 22, 2018 at 7:14 pm

Egg allergies are difficult! Good luck & I hope you enjoy this recipe! 🙂


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