Butternut Squash With Bacon And Garlic Recipes

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

Steps:

• Set a rack in the center of the oven and heat to 375 degrees.
• Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
• While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
• After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
• Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
• Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
• When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
• Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
• Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

GARLICKY BAKED BUTTERNUT SQUASH

Steps:

• In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

CAMPANELLE PASTA WITH BUTTERNUT SQUASH, MASCARPONE CHEESE, AND FAKE BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
• Meanwhile, combine butternut squash and water in a microwave-safe bowl. Microwave on high until squash is fork-tender, about 10 minutes.
• At the same time, heat oil in a skillet over medium heat. Add shallot and saute for 3 minutes. Add garlic and saute for 1 more minute; set aside.
• Place bacon on a microwave-safe plate and microwave on high until crisp, about 1 minute. Chop when cool enough to handle.
• Remove squash from the microwave and mash. Mix mascarpone cheese into the mashed squash. Add shallot-garlic mixture, nutmeg, salt, and pepper. Stir in chopped bacon.

BAKED BUTTERNUT SQUASH WITH GARLIC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
• Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.

BUTTERNUT SQUASH WITH BACON AND GARLIC

Steps:

• Peel and dice the butternut squash into 1 inch pieces
• Place squash in a pot with a steamer basket and bottom with water. Steam until fork tender
• Dice bacon into lardons and cook until crispy. Drain and reserve the fat
• Return the steamed squash to the pot and mash with a potato masher
• Saute minced garlic in a little of the bacon fat until aromatic. Add to the squash
• Add the crispy bacon to the squash
• Note: The bacon and squash can be made up to two days before. Reheat the squash and add the bacon when ready to serve.