Butternut Squash "Breakfast Potatoes"

Eating Paleo when you have an egg allergy can be quite a challenge.  Breakfast is particularly difficult.  About 4 or 5 months ago, I read a blog that suggested making "breakfast potatoes" out of butternut squash.  I have since forgotten where I found this "recipe," but I am grateful for the person who turned me on to this idea.  It has become part of my regular breakfast rotation these days despite the amount of grunt work that goes into it.  You'll see what I mean...

First, I chop the ends off a large butternut squash to make it a little more manageable:

Then, I use a peeler to remove the outer surface:

Next, I chop it into large chunks and remove the seeds with a spoon.

Then, I chop it into smaller disks and ultimately, smaller cubes.

This last stage is kind of haunting because they look just like cubes of cheddar cheese!  Man, do I miss cheese! 

The cubes are pictured in a Snapware container because I typically do all the chopping at night.  The next morning, I fry about 6 strips of quality bacon in a pan and transfer them to a paper towel-lined plate to cool.  I dump some chopped onion and the squash in the pan and let it cook in the bacon grease.  Once the cubes have softened a little, I use a pair of kitchen sheers to cut the bacon into small pieces and add it back to the pan.  Finally, I add seasonings.  I have never measured the amounts, but I add a ridiculous amount of cumin, a little salt and cinnamon and even some Turkish seasoning from Penzeys.  Most of the time I get lucky and it turns out pretty well. 

These honestly don't taste anything like regular potatoes, but I find that it's a pretty good substitution for me.  They are better when they sit for a day or two in the fridge and are warmed up as leftovers the next morning, as I've found that the seasonings tend to blend and the squash continues to get more tender.