Maple Roasted Butternut Squash with Bacon Crumbles

It’s Thanksgiving week here in the U.S. and I have all things turkey, cranberry and pumpkin on the brain! But what about butternut? It seems to not get as much attention as pumpkin and that’s just a cryin shame. Roasted squash is just divine and my favorite way to eat this humble little veggie!

I also want to mention that there’s just nothing better than adding bacon crumbles to, well….everything! But especially butternut squash! I love the flavor of caramelized butternut chunks mixed with herbs and crisp salty bacon pieces!

I first created this side dish for a holiday party and now I’m adding it to the blog because it has stolen my heart. It’s the perfect side dish to bring to a Thanksgiving meal, or really any meal for that matter. I hate showing up to a party with a boring vegetable side dish, that’s just the worst! This side dish is easy enough to make and everyone seems to absolutely love it!

I added in some maple syrup to help give it a little more punch of sweetness, but feel free to leave it out if you’re doing a Whole30. If you make this recipe, I’d love to know what you think in the comments below!

Maple Roasted Butternut Squash with Bacon Crumbles

Ingredients

  • 2 large butternut squash
  • 12 oz. pkg of bacon
  • 2 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp herbs de provence
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400 degrees and line 2 baking sheets.
  2. Cut 2 squash in half lengthwise, scoop out seeds, discard and remove stem.
  3. Pierce each squash half with a fork, rub a little oil on each and place cuts down on lined baking sheet. Cook for 20 min on top rack.
  4. Place bacon on a lined baking sheet and place on bottom rack, cook at the same time as the squash until crispy, about 15-20 mins.
  5. When bacon is done, set aside to cool and crumble. Remove squash from oven and let cool down a few mins. before handling.
  6. When squash is cool enough to touch, remove skins (carefully slice off with a knife). Cube squash into uniform bite sized pieces (about 1").
  7. Add cubed squash back onto baking sheet, add oil, maple syrup, dried herbs, salt and pepper. Cook an additional 30 mins. until squash is caramelized and roasty toasty!
  8. Remove from oven, add to a large serving bowl and add crumbled bacon into the squash bowl and mix well.
http://www.paleopaparazzi.com/2017/11/maple-roasted-butternut-squash-bacon-crumbles/

Pepperoni Pizza Bites with Sun-Dried Tomato Pesto

It’s back to school and you’re looking for something easy to make, that maybe doesn’t require any cooking at all?! A fun snack-able treat that won’t leave you feeling sluggish afterwards too?! These pepperoni pizza bites are great because they are grain-free and crust-free. They take little to no time at all so they’re perfect on a busy day! The base is just a thin slice of the most tasty uncured pepperoni, I mean how simple is that? I found the uncured pepperoni at one of my favorite places to get all my pantry staples, Vitacost! I actually found almost all of the ingredients there minus a few.

I also made a quick pesto that uses sun dried tomatoes and gives it a nice pop of flavor! You can add them to a 375 degree oven for a few minutes if you want to eat them hot but either way they are delicious! The pesto is also made with sunflower seeds instead of pine nuts so you could safely add them to a lunch box. I added diced mushrooms, mini peppers and olives to mine, but feel free to top with whatever you or you kiddos love! These are totally customizeable and would also make a lovely appetizer! You can find the recipe HERE! I know you’re going to love them!

 

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Crispy Smashed Potatoes with Prosciutto & Chipotle Aioli

I can’t quite remember when my love affair for crispy smashed potatoes began but it hasn’t stopped and I’m not sure it ever will. That is unless I become deathly sick from eating potatoes so I’m crossing my fingers that  NEVER happens! Now don’t get me wrong, these will taste really freakin amazing just topped with a little melted ghee with a sprinkle of salt and pepper. But smother each crispy morsel with some chipotle aioli and crunchy baked prosciutto pieces and I guarantee you will be praising my name, ha ha!

I usually make a batch of chipotle aioli using my homemade mayo recipe as the base and then add in enough chipotle powder to suit the spice levels of those I’m feeding. Add in as little or as much as you would like. You can even divide the mayo in half and make a mild and spicy version. If you want an even easier option for the chipotle aioli, you can just buy a jar of Primal kitchen Foods Chipotle lime mayo. I’ve done it with both and loved the results either way!

I think the funnest part of making this recipe is smashing down the potatoes with a plate! If you have any frustration to release than I highly recommend making this recipe lol, It’s very therapeutic 🙂 If you have kids, the smashing part may be a great way to let them help in the kitchen! Just make sure to monitor them so they don’t make them into mashed potatoes 😉

Crispy Smashed Potatoes with Prosciutto & Chipotle Aioli

Yield: 4 servings

Ingredients

    For Potatoes:
  • 2 lbs of small potatoes (about 1.5 inches in diameter)
  • 1/4 cup olive oil
  • salt & pepper to taste
  • chipotle aioli, see below
  • 6-8 pieces of prosciutto, check labels
    For Chipotle Aioli:
  • batch of homemade mayo makes about 1 cup
  • chipotle powder to taste
  • salt to taste

Instructions

  1. Line 2 baking sheets & preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half & bake for 5 mins., flip & bake for another 5 mins. If it still isn't crispy, set oven to broil & cook for an additional min. Set aside to cool.
  3. Place potatoes in a pot and cover with water. Add salt bring to a boil. Lower heat & simmer for about 12 mins or until fork tender. Drain and cool.
  4. Using a small plate, carefully smash potatoes to make about half an inch. Place onto lined baking sheets & drizzle with oil.
  5. Roast for about 30 mins. (turn over at 15 mins) or until potatoes are crispy.
  6. Let cool for a bit and top with chipotle aioli, salt & pepper to taste, crumbled prosciutto and enjoy!
http://www.paleopaparazzi.com/2017/08/crispy-smashed-potatoes-prosciutto-chipotle-aioli/

I’ve been meaning to add this recipe to the blog ever since my Whole30 takeover on Instagram and Facebook last month. I had so much fun during my takeover and this was one of the most popular recipes I shared on there, along with my Easy Grilled Pesto Kebabs. Those two recipes made together for a meal would be epic! These whole30 friendly Crispy Smashed Potatoes with Prosciutto and Chipotle Aioli would also be a perfect appetizer to bring to a game day party or an upcoming holiday gathering! I’m happy to say it’s here on the blog to stay, so you can print it out and pin to pinterest for safe keeping!

Easy Instant Pot Carnitas

Raise your hand if you love carnitas!! Now raise your hand if you love your Instant Pot pressure cooker!!! Well you’ve come to the right pIace because right now I’m going to spill all my secrets on how I get the most delicious crispy carnitas in no time! Say good bye to waiting hours for your carnitas to slowly cook to perfection. This Instant Pot version will blow you away!

I sorta feel guilty though, because I’ve been loving on this recipe for a while now and I’m just now sharing it with you. Please forgive me for keeping it all to myself until today (face palm). Today is the day I will make all your wildest dreams come true! Ha ha, name that movie and I will come and hand deliver these tacos de carnitas to your doorstep. Well maybe not, but I can give you a cyber high five for being awesome!

Something funny happened when I was cooking the carnitas so I could photograph them. I accidentally used the beef roast I had picked up to also make my barbacoa recipe from The Whole30 Cookbook, doh!!! They still tasted really good, but the meat was much darker and I was quite perplexed lol!. So just in case you can’t find any pork, or you don’t eat pork, know that it’s still delicious if you use a beef roast!

The most amazing thing about this recipe is that you literally just throw everything into the pot, seal it up for 45 minuets, crisp under the broiler and BAM…you’ve got yourself the easiest way ever to deliver dinner to all those mouths you feed! Even if it’s just your own 😉 My favorite way to serve these carnitas is to add them to some lettuce cups for an easy whole30 friendly carnitas taco. If you’re not doing a whole30 than I suggest serving them on a grain free Siete tortilla, it’s pure heaven!

Easy Instant Pot Carnitas

Ingredients

  • 3 lbs. pork shoulder roast
  • 1 c. broth
  • 1 large orange, juiced
  • 1 large lime, juiced
  • 1.5 tsp sea salt
  • 1.5 tsp dehydrated onion
  • 1tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp. coriander
  • 1 tsp. garlic powder
  • 3 bay leaves

Instructions

  1. Add all ingredients except for the meat into the instant pot and mix well.
  2. Submerge pork shoulder into liquid & spices tossing to combine.
  3. Secure the lid shut and make sure vent is switched up to "sealing".
  4. Press the manual button and cook on high pressure for 45 mins.
  5. Once done you can let the pressure naturally lower or switch the release valve to "venting".
  6. Use 2 forks to shred the meat.
  7. Add shredded meat to a covered baking sheet and spoon on some of the juices left over.
  8. Pop into the oven and broil for 5-6 mins or until crispy.
  9. Once crispy you can add to lettuce cups or to some Siete tortillas and load up with all your favorite taco toppings.
http://www.paleopaparazzi.com/2017/05/easy-instant-pot-carnitas/

PALEO SPAGHETTI SQUASH with PUMPKIN MARINARA

paleo spaghetti squash with pumpkin marinara

This paleo spaghetti squash with pumpkin marinara is a favorite of mine for fall!  I love how when September 1st rolls around we decide that we must pumpkin all the things! People go crazy and start hoarding all of the canned pumpkin like armageddon is about to happen or some kind of zombie apocalypse, of course I’m not one of them, or am I?! You should see my pantry *blushing*

Sweet recipes like my Pumpkin Pie Marshmallows are floating around everywhere but not as many savory pumpkin dishes, it’s sort of a shame! Savory pumpkin dishes are so amazing, I love combining the sweetness of the pumpkin with savory spices and salty prosciutto. Like Chris Traeger from Parks and Rec would say, it’s LIT-ruh-lee the best thing ever! Do you guys watch that show? I’m currently binge watching it on Netflix right now! Not ashamed at all!
prosciutto

This is a great savory pumpkin dish that combines two of my favorite autumn squash…or squashes?! Not sure which is the correct way to say it, but i’m kind of loving the later, ha ha! I crisp up the prosciutto in the oven beforehand. It adds an unexpected crunch that will knock your socks off. The basil is optional and not as accessible as we get closer to October, so feel free to leave it off or sub in another herb. Sage is a good one as it’s around well into late fall!

This recipe was one I created a while ago while I was guest blogging for The Whole 30 recipes page and I’m glad to finally be giving it home on my blog. Feel free to pin the recipe by clicking the little red save button in the top left corner so you can come back to it over and over again! It’s the perfect comfort meal while doing a Whole30 in the fall! I hope you enjoy the recipe as much as we do!

PALEO SPAGHETTI SQUASH with PUMPKIN MARINARA

Ingredients

  • 1 Large spaghetti squash
  • 1 lb. ground beef (preferably grass fed)
  • 1-6 oz. can of tomato paste + 1-1/2 cans water
  • 4 Tbsp cooked pumpkin (can use canned, just check labels)
  • 5 pieces of crispy prosciutto, crumbled
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/2 Tsp chili powder
  • 1/2 tsp smoked Paprika
  • 1/2 tsp red pepper
  • 1/2 tsp cinnamon
  • A dash of nutmeg
  • Salt & pepper to taste
  • 2 Tbsp Ghee/coconut oil
  • Fresh basil

Instructions

  1. Set oven to broil, add prosciutto to a lined baking sheet. Broil for approximately 4-5 minutes, until Crispy. Set aside to cool.
  2. Preheat oven to 425 degrees. Cut spaghetti squash lengthwise. Brush squash with oil & place cut side down on it lined baking sheet. Pierce squash with a fork all over. Bake in oven for 50 mins, or until tender.
  3. While squash is cooking heat oil in a pan & add diced onion minced garlic, cook until onions are translucent & garlic is fragrant. Add ground beef & brown. Add tomato paste + water, cooked/canned pumpkin & spices. Cook meat sauce until it thickens.
  4. Remove squash from oven & let cool for a bit. Use a fork to scrape out the flesh. It will resemble spaghetti noodles. Add squash noodles to a bowl & toss with melted ghee/oil. Crumble cooled prosciutto, add spaghetti squash to serving plates. Top with pumpkin meat marinara sauce, sprinkle crispy prosciutto & basil on top. Bon appétit!
http://www.paleopaparazzi.com/2016/09/paleo-spaghetti-squash-pumpkin-marinara/

Paleo Slow Cooker Chili

paleo slow cooker chiliHey hey friends! I’ve missed you! I hope you’re enjoying Labor Day with your loved ones!  I’ve got something VERY special to share with you! Remember that yummy chili I’ve been teasing you with on my social media accounts? Well I’m happy to say that today is the day i’m spilling all my chili secrets, woohoo! It’s perfect for Labor day weekend because it can be added to your BBQ’d hot dogs for an amazingly delicious dog! This chili is a slow cooker chili which I love because it’s a no fuss recipe, and I mean who doesn’t like that??

I used to LOVE chili growing up and would order chili cheese nachos with the fake franken food cheese almost daily in high school. All I can say is yikes! I’m glad those days are LONG gone! This recipe was actually created for the Paleo Kitchen Throw Down at Whole Foods a few weekends ago. I used it for the Chili Cheeze Hot Dog I created for the competition. I got a LOT of compliments on this chili. Some cute ladies even asked me what brand of chili I used from Whole Foods, and when I told them it was homemade they said “It’s SO good! You should bottle it, I would buy that chili!!” Of course I blushed, you would too! 😉

So what are you waiting for?? Grab your crock pot and get crackin!!paleo chiliIf you want to enjoy the chili cheeze dog just add the chili to a sliced open grass-fed hot dog, add my red pepper almond cheeze sauce And top with some kraut! Delicious by itself or on a dog!

aaaa-chili cheeze dog

It’s the BEST, you’ll want to put it on EVERYTHING! We keep finding new ways to enjoy it, like on top of hasselback avocados with dairy free “sour cream” and on top of hash browns with a drippy egg!

Without further ado…

Paleo Slow Cooker Chili

Ingredients

  • 1 pound of organic grass-fed ground beef
  • 1 medium white onion, diced
  • 3 cloves of garlic, minced
  • 28 ounce can of organic fire roasted diced tomatoes
  • 6 ounce can of organic tomato paste +2 cans of filtered water (1/2 cup)
  • 1 package of preservative & sugar free bacon, sliced into small pieces (see notes)
  • 3 tablespoons of chili powder
  • 1 tablespoon of oregano
  • 1 tablespoon of basil
  • 2 teaspoons of cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon of Cayenne powder
  • 1/4 teaspoon smoked Paprika
  • Salt and pepper to taste

Instructions

  1. Cook bacon pieces and ground beef over medium-high heat until they just begin to brown.
  2. Add onion and lower heat to medium, cover pan and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
  3. Uncover pan and add garlic, cook 1 to 2 minutes.
  4. Drain some of the liquid out of the pan and transfer the mixture to your crockpot.
  5. Add the rest of the ingredients to your crockpot and stir them until mixed well.
  6. Set your crockpot to low add the lid and cook for about 8 to 10 hours.
  7. Spoon chili into bowls, or spoon inside of pasture raised hot dogs.
  8. Garnish with your favorite toppings and enjoy!

Notes

*For Bacon,I like the Wellshire brand or pasture raised pork from my local farmer

http://www.paleopaparazzi.com/2015/09/paleo-slow-cooker-chili/