Bacon And Butternut Squash Grilled Cheese Recipe 45

BACON AND BUTTERNUT SQUASH GRILLED CHEESE RECIPE - (4/5)

Steps:

• BUTTERNUT SQUASH: Add bacon grease to a small pan and turn the heat to medium. Add onions and sauté until they begin to caramelize. Add chopped butternut squash, brown sugar, salt and pepper and close the lid. Let cook, stirring frequently, until tender. Set aside. SANDWICH: Begin by placing half of the shredded gouda onto one slice of sourdough bread. Next, add the butternut squash and then crumble the cooked bacon on top of the cheese. Add the rest of the shredded gouda and finish by adding the the other remaining slice of bread to the top. Butter the exterior of the sandwich and set aside. Heat a medium sized cast iron skillet or panini press over medium-low heat and add in the buttered sandwich. Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.

BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR

Steps:

• In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
• Add chopped bacon, butternut squash and stock.
• Cook 30 minutes or until squash is tender.
• Add sage and salt and pepper to taste.
• Using an immersion blender, blend soup until smooth.
• Add cream, sour cream and cheese and heat through, stirring to melt cheese.
• Serve with toasted bread croutons, or crostini.

BUTTERNUT MAC AND CHEESE WITH BACON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
• Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
• Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
• Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
• Serve topped with crumbled bacon.

ROASTED BUTTERNUT SQUASH AND BACON PASTA

Steps:

• Preheat overn to 425 degrees.
• Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 degrees for 45 minutes or until tender and lightly browned. Increase oven temperature to 450 degrees.
• Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon, Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash mixture, bacon, and shallots. Set aside.
• Cook pasta according to the package directions, omitting salt and fat. Drain well.
• Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x7 inch baking dish, lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.