- 4 oz duck bacon
- 1 lb delicata squash
- 2 tbsp coconut oil, divided (if necessary)
- 1 lb mushrooms
- 1 cup cranberries
- 1 cup pecans
- 1 tsp fresh thyme leaves
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- In a dry skillet over medium heat, cook the bacon until crispy then remove to a paper towel-lined plate to drain.
- Slice the delicata squash open lengthwise, and scrape out the seeds with a spoon. Slice each squash half into half-moons about 1/4 – 1/2 inch thick. Cook in a single layer in the hot bacon fat for 2-4 minutes on each side, in batches if necessary, until browned and soft. Remove and set aside.
- Add a tablespoon of coconut oil or other fat of choice if the skillet is dry, then cook the cranberries in the bacon fat, stirring occasionally, for 3-5 minutes until beginning to split and soften. Remove from the skillet and set aside.
- While the cranberries cook, load the mushrooms and cooked bacon into a food processor and pulse to a fine shred. Alternatively, dice very finely. When the cranberries have been removed from the skillet, add the second tablespoon of coconut oil if the skillet is too dry and cook the mushroom and bacon mixture with the salt and pepper until soft, reduced in size, and beginning to render moisture. Add the cooked delicata squash and cooked cranberries back to the skillet and toss to combine. Chop the pecans (or pulse in a food processor) and add to the hash along with the thyme and toss to combine. Remove from the heat and set aside for 10 minutes to allow the flavors to meld, then serve warm.