Butternut Squash, peeled and cut into 1"x1" cubes 1 medium
Ghee, melted 2 TBSP divided
Sea Salt .5 TSP
Black Pepper .5 TSP
Yellow Onion, diced 1 medium
Garlic Cloves, minced 3 each
Ground/Minced Turkey 1 lb (400 g)
Fennel Seeds 1 TBSP
Fresh Sage, roughly chopped .25 cup (5 g)
Eggs 8 each
Full Fat Coconut Milk .5 cup (120 ml)
Preheat the oven to 400 F/ 204 C and line a baking sheet with foil
Peel and cube the butternut squash into 1"x1" pieces and then toss in a bowl with half the melted ghee, the sea salt and black pepper to coat
Spread the butternut squash over the foil lined pan and roast in the oven for about 20 minutes
Meanwhile, in a large skillet over medium high heat, melt the remaining ghee and add the diced onion, sautéing for about 3 minutes or until slightly translucent and then add the minced garlic, cooking for another 1-2 minutes until fragrant.
Add the turkey, crumbling it in the pan and then then add the fennel and sage, mixing everything well.
Cook for about 5 minutes or until the turkey is browned and then remove from heat.
In your mixing bowl, whisk the eggs and the coconut milk together well to combine and then add the turkey mixture. Once the butternut squash is finished, add that as well and stir to combine.
Reduce the oven heat to 350 F / 180 C and then lightly grease an oven safe baking dish. Pour the mixture into the dish and bake in the oven for about 30 minutes or until the eggs are set.
Enjoy! This one is a good one to make while you are prepping up other things for the week and will easily last up to a week if kept refrigerated and tightly covered. Enjoy for breakfast, lunch, or dinner!