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Pan fry the kabocha squash.

• Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
• Measure out 2 cups of uncooked squash and store the rest away.
• Place 1 tbsp of ghee in your cooking pan and bring to medium-high heat.
• Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.
• When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Make the bacon-beef blend.

• Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
• At medium heat, cook the bacon in the same pan.
• When you notice the bacon almost done (about 1-2 minutes from being done), add the Force of Nature beef blend to the pan.
• Sauté the mixture until both the beef blend and the bacon are cooked to your liking.

Add the eggs.

• Decrease the heat to medium-low and let the pan rest for about a minute (leaving the beef-bacon mixture in the pan).
• Once the beef-bacon mixture is cooked, push it to one side so it fills half the pan and the other half of the pan is exposed.
• Add the eggs to the exposed side of the pan.
• Increase the heat to medium and scramble the eggs to your liking.
• Once the eggs are almost done (about 30 seconds left), fold them into the beef-bacon mixture.
• Finish off the eggs, and salt (ASHLEYR for 15% off) the beef-bacon-egg mixture to taste.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Put it all together.

• Once the beef-bacon-egg mixture is cooked, remove it from the stovetop.
• Fold in the cooked Kabocha squash and squeeze fresh lemon juice over the dish.
• If you prefer, finely chop fresh cilantro and use it as a garnish.
• Serve and enjoy! This dish tastes wonderful with yellow mustard.
• Store in the fridge in an airtight container for 2-3 days.