Breakfast / Dinner / Side Dishes / Uncategorized

Pico De Gallo and Baked Butternut Squash Homefries (Paleo/GF)

I recently posted a picture of my breakfast to facebook: a grilled hamburger patty with a fried egg on top, homemade pico de gallo, and butternut squash homefries. I had some requests for the pico and squash recipes so I wrote them out.

Like most of what we’re eating these days (or at least what I’ll admit to) these recipes are Paleo/Gluten-Free/free of refined sugar. But…if you’re jonesing for a cheat…Cape Cod Sweet and Spicy Jalapeno Potato Chips are my new sneaky-snack obsession.

Pico De Gallo

6-8 roma tomatoes, seeds removed, diced*
1 jalapeno, seeds removed (unless you’d like it really hot), diced*
1/2-1 sweet yellow onion, depending on taste, diced*
1 lime’s worth of juice
1-2 tsp minced garlic
1/2 tsp ground cumin
1-2 tsp chopped fresh cilantro*
salt and pepper to taste

Combine and let flavors mingle in the fridge for about an hour before serving. (This will keep in the fridge for a few days.) Serve with tortilla chips or, as we prefer it, with burgers, eggs, fish or chicken as a condiment.

*I like to use my food processor for the onions, tomatoes, jalepeno, and cilantro, pulsing a few times to chop everything up. It doesn’t yield perfect-looking pico but it saves a lot of time.

Baked Butternut Squash Homefries 

1 Butternut squash
1-2 Tbsp of olive oil or coconut oil
Seasoning (salt, pepper, chili powder, garlic powder, onion powder, cayenne pepper, anything else you would usually put on homefries)

1. Preheat oven to 400º.
2. Peel and cut squash into even home-fry sized cubes & place in a mixing bowl.
3. Coat with olive/liquified coconut oil (depending on how much squash you have you’ll need a little more or a little less)
4. Add seasoning — I use a few shakes of salt, pepper, chili powder, garlic powder, onion powder, and a little bit of cayenne pepper.
5. Use a spoon to toss the squash in the seasoning and oil, making sure all pieces are coated.
6. Dump the contents of the bowl onto a baking sheet and spread into a single layer.
7. Bake for 40-45 min, tossing every 15 minutes.
8. Serve hot!

These are great reheated in a skillet the next day, so save your leftovers!

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One thought on “Pico De Gallo and Baked Butternut Squash Homefries (Paleo/GF)

  1. Pingback: Mexican Braised Beef and Cilantro-Lime Cauliflower Rice Cabbage Bowls (GF/Soy-Free/Paleo) | Rock-Paper-Dinner

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