• Preheat your oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, coat the butternut squash cubes with melted tallow. Spread them evenly on the prepared baking sheet. Roast in the oven for approximately 25 minutes, stirring halfway through, until they turn golden and tender.
• In a cast-iron skillet over medium-high heat, cook the bacon until it crisps, about 2 minutes per side. Transfer to a paper towel-lined plate and chop into 1-inch pieces once cool. Pour off most of the bacon grease, leaving a thin coating in the skillet.
• Add the ground beef to the skillet and break it apart as it browns. Cook for around 8 to 10 minutes until fully browned. Remove the beef and set aside.
• Toss the apple cubes into the skillet and cook, stirring often, until they soften, about 3 to 4 minutes. Return the bacon and beef to the pan along with the roasted squash, fresh thyme, and salt. Stir well to combine. Lower the heat and continue cooking until the mixture is thoroughly heated.
• Remove the skillet from the heat and use a spoon to create three small wells in the hash. Carefully crack an egg into each well. Cover the skillet and return it to medium heat. Cook for 8 to 10 minutes, or until the egg whites set and the yolks stay soft.
• When serving, scoop out portions that include an egg, and sprinkle with extra salt as needed.

Kidney Adaptation:

• Before roasting the squash, prepare the kidney by removing any membranes and cutting into 1-inch pieces. Rinse well under cold water.
• In a medium pan, warm 2 tablespoons of tallow over medium-high heat. Add the kidney pieces and sear until browned, about 1 minute per side.
• Pour in enough water to cover the kidney. Bring to a boil, then reduce to low heat, cover, and simmer for about 1½ hours until fully cooked.
• Remove the kidney from the liquid, allow it to cool slightly, and cut into bite-sized pieces.
• Add the kidney to the hash along with the ground beef for a nutrient-dense variation.