Butternut Squash Breakfast Skillet (Low Carb and Paleo)

Butternut Squash Sausage Skillet,png

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Today’s recipe is Butternut Squash Breakfast Skillet, which is perfect for breakfast.  You may know that I don’t eat eggs for breakfast and I have two reasons for that.  First, I don’t know if I’m allergic to them or what, but we just don’t get along.  I can usually handle them in baked goods, but for some reason not on their own.  The second reason is that I’ve just never really liked the taste of eggs.  So naturally when I first went low carb it was a challenge because I used to eat pancakes, waffles, cereal, etc. for breakfast and the typical low carb breakfast is filled with eggs. I had to get a little creative with my meals and get used to the idea of breaking the “breakfast mold.”  Now my breakfasts are filled with a delicious protein, like homemade sausage, and lots of veggies.  It’s the perfect way to start the day!

Looking for more breakfast ideas?  Check out my new eBook–Awaken: 30+ Egg Free and Grain Free Breakfasts. 

Enjoy!

~Karen

 
Butternut Squash Breakfast Skillet

Ingredients

  • 12 oz butternut squash, peeled and diced into ½” cubes (I used pre-cut squash)
  • 1 Tbsp oil of choice
  • 1 lb homemade breakfast sausage
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ cup water

Instructions

  1. In a large skillet, heat 1 Tbsp of oil over medium-high heat
  2. Add the butternut squash and sauté for 2-3 minutes.
  3. Add the water, cover the pan loosely, and cook for 4 minutes or until the water has absorbed and the squash is tender.
  4. Push the squash to the sides of the pan.
  5. Add the sausage in the middle of the pan and begin to brown (do not mix with the squash until cooked)
  6. Once the sausage has cooked through, mix it with the squash and add the seasonings.
  7. Cook for an additional 1-2 minutes to heat through.

Notes

Net Carb Count*: Butternut Squash Breakfast Skillet: 35 net carbs (for the entire recipe--serves 4)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments

    • Karen LowCarbOneDay says

      I would reduce the water if the squash is frozen….maybe by half. If the water absorbs before the squash is cooked then you could always add more if needed.

  1. Sarah in CA says

    i just bought your Awaken 30+ e-book. Many page number are skipped. Not sure if this is correct or if i am truly missing pages. Example page 12 is followed by page 16, then page 18, 20, 22 and so on. I have never printed out an e-book before so I have no experience in out of sequence pages. Thanks for helping with this. So far really liking what I see. Can’t wait for the 7 inches of snow to clear to go shopping.
    Sarah in CA

    • Karen LowCarbOneDay says

      Sarah, there should be two files available for download: 1) is the entire ebook with pictures and 2) a print friendly version without most of the pictures. The print friendly version is missing pictures so it is also missing some page numbers. The other file is the complete book and should have all of the pages. I hope this helps!

      • SasSSarah in CAs says

        Oh that makes sense. The layout and photos are wonderful, not to mention the recipes. The how-to pages are very helpful. Always wondered how to cut up a Chayote Squash. I will certainly be purchasing any other e-books as they come along.

  2. Gwen says

    Hi Karen, Just bought your new Awaken e book and can’t wait to try the delicious looking substitutes for my recently diagnosed egg allergy. Also is there any way to substitute coconut or some other flour for the almond. I can’t have almonds either although most other nuts are okay.

    • Karen LowCarbOneDay says

      Thanks Gwen! Other nut flours or sunflower seed flour should work as a substitute, but coconut flour won’t work in the recipes. I hope this helps! I know going egg free can be hard sometimes.

  3. Katlyn says

    Funny, I’m the same way with eggs!! I have no clue why and its hard to find recipes for breakfast with none in them. I’m highly considering doing Whole30 since I am a bit overweight and have sugar crashes like nobody’s business, but probably going to wait til after I get married (sept 21). I would like to eat my wedding cake haha. In your experiences does the Whole30 really cost you more or less in groceries would you say? Was a little curious :) Thanks for the support of having a few recipes without eggs especially for breakfast :D

    Weird…Mozilla doesn’t allow you to type your name or email…is it just me?

    • Karen LowCarbOneDay says

      Katlyn, since Whole30 takes me back to the basics I seem to spend the same amount or less, but I already eat pretty close to Whole30 normally. It just takes a little more time to check to make sure there are no added ingredients to things.

      Congrats on the wedding! And no you aren’t the only one having that Mozilla problem. I’m just not sure how to fix it.

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