Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!
Ingredients
2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder
Directions
- Preheat the oven to 425 F.
- Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
- Pour the squash onto a baking sheet and spread out evenly.
- Bake the butternut squash for 20-25 minutes.
- In a large sauté pan heat the coconut oil over medium heat.
- Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
- Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
- Sauté the vegetables for an additional 5 minutes, stirring frequently.
- Use a spoon to create four small holes and add one egg to each hole.
- Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.
Nutrition information
Makes 2 servings.
Each serving contains:
Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg
Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.
Photo © BeingBrigid Functional Nutrition
Foodaware 
Makes approx. ¾lb (350g) fresh pasta, feeds approximately 3-4.
You will need:
300g (10oz) ’00’ flour
25g (1oz) semolina flour and extra for dusting
A good pinch of salt
1 whole egg and 3 large egg yolks
1 dessertspoon extra-virgin olive oil
1 teaspoon cold water
Sift the ’00’ flour, 25g (1oz) of the semolina flour and the pinch of salt into a bowl. Make a well in the centre of the flour, break in one whole egg and two egg yolks into the centre, together with the extra-virgin olive oil and the cold water and mix everything together.
When the dough is at a crumbly stage (before you form it into a ball) check to see if there is enough moisture in it. If there is not, add the remaining egg yolk and maybe even an extra egg white. It is difficult to be exact with the quantity of liquid, as it depends on the size of the eggs and the brand of flour.
Knead the dough for 8-10 minutes or until it is really smooth and silky, see my Tip, above left. Wrap it well in cling film and let it rest for 30 minutes before rolling. Divide the dough into three pieces – keep two covered in cling film while you roll the other piece into a length that is 1-2mm (about 1/8in) thick. As a guide, you shouldn’t be able to read the lettering on a matchbox through the pasta. If the pasta is rolled too thinly it will be too sloppy and won’t be strong enough to hold the sauce.
Using a knife or pizza wheel, cut into ¼in (5mm) strips for noodles or tagliatelle. Pappardelle are the widest of the noodles, they should be cut to a width of 15mm (about »in) with a crimped-edge cutter. Toss the cut pasta in the extra semolina flour and then place them on a tray that is also sprinkled generously with semolina flour. Repeat with the remaining pasta dough.
The pasta is best if the strips are allowed to dry out for at least an hour in the fridge or cool place.
It can be kept for up to three days in the fridge.
http://www.rachelallen.com/post/gillian-hegartys-home-made-pasta