- #Roasted buttercup squash with baconrecipes how to#
- #Roasted buttercup squash with baconrecipes mac#
Mince remaining 3 garlic cloves and set aside. Roasted veggies are always best right after roasting, but you can make this up to 48 hours in advance. Rub the outside and inside of squash and 2 or 3 whole garlic cloves with olive oil, and sprinkle inside of squash with salt. Bake everything for another minute or so to give the bacon a chance to heat up, and then serve and enjoy!! Roast squash: Roast the squash until it is fork-tender and then crumble the bacon and add it back to the pan. Brush the squash flesh with 1/4 cup of the olive oil and season each piece with 1 teaspoon salt, a few twists of black pepper and 1/4 teaspoon nutmeg. (This is the banana squash, my largest to date. Toss butternut squash in bacon grease: Add your cubed squash to the pan and toss it with the grease until it is well coated with the drippings. Blue Hokkaido is next Step by Step Directions Wash squash well and place on rimmed baking sheet. Cook bacon: Cook bacon on a baking sheet in your oven until it reaches your preferred level of crispiness and then transfer it to a plate.Ģ. Regular, thick-cut, and even bacon ends will all be delicious.ġ.
#Roasted buttercup squash with baconrecipes how to#
Go check out my post How to Cut Butternut Squash for a full tutorial. Butternut squash: If you’ve never cut up a butternut squash before, don’t worry, it’s super easy.You might be tempted to skip the main dish and just eat this for dinner, and I can guarantee that you’ll be sneaking pieces of it off the pan as soon as it comes out of the oven. The butternut squash is rich and a little sweet and the bacon gives the whole thing an irresistible salty, smoky flavor. This is one of my favorite fall side dishes.
#Roasted buttercup squash with baconrecipes mac#
So this year I’m skipping the mac and cheese and just making bacon and butternut squash the star of the show because it totally deserves it. I may have had to make a couple of the test batches more than once because the squash just disappeared. One of the steps calls for roasting the butternut squash in bacon grease and during testing I kept running into a problem with the recipe…Įvery time I made it, the squash would come out of the oven roasted and beautiful, and I would want to eat it all instead of pureeing it for cheese sauce. To serve, put a small bed of arugula in the valley of each warm squash wedge and top with a handful of apple slaw.This roasted bacon and butternut squash side dish is the perfect easy, no-fail fall side.Ī couple years ago, I shared this bacon and butternut squash mac and cheese.Toss the apple with the shallots and vinegar along with the maple syrup, remaining 1/4 cup olive oil, and the thyme. Slice the apples into matchsticks using the matchstick blade on a mandolin or a knife.Combine the shallot and rice wine vinegar in a small bowl and allow to macerate as you make the apple slaw.tablespoons of parmesan, and toss everything with a spatula. Remove the pan from the oven, add the bacon and two. Bake: Spread the veggies in an even layer on the sheet pan and roast for 20 minutes. Toss with olive oil and sprinkle with salt and pepper. Top each with a tablespoon of butter, wrap individually in foil, and bake until the squash is ford-tender, 25 to 30 minutes. Vegetables: Put the butternut squash and onion in a large bowl. Brush the squash flesh with 1/4 cup of the olive oil and season each piece with a sprinkle of salt, a few twists of black pepper, and 1/4 teaspoon nutmeg.Preheat the oven to 425 degrees Fahrenheit.2 tablespoons seasoned rice wine vinegar.4 tablespoons (1/2 stick) unsalted butter So, we’re going to dive deep into it today We’ll touch on everything from where to buy it to the best ways to cook buttercup squash and then a simple oven roasted buttercup squash recipe that uses maple syrup to really amp up the fall flavors.1 small buttercup squash (about 2 1/2 pounds), cut into 4 wedges and seeded.Flip the wedges, then roast for another 15 minutes. Sprinkle with salt and pepper, then toss to coat. Drizzle olive oil, balsamic vinegar and honey over the squash. And the recipes speak for themselves and explain why diners at her restaurant experience unforgettable meals. Lay in a single layer on a large baking sheet. Erin French, in her lovely book The Lost Kitchen - A Good Life Found in Freedom Maine, tells an inspiring story of courage and resolve.all for the love of food. Fall flavors abound in this tasty variation of classic roasted squash.
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