Maple Bacon Butternut Squash Recipes
MAPLE-BACON BUTTERNUT SQUASH
Make and share this Maple-Bacon Butternut Squash recipe from Food.com.
Provided by jrusk
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender. Drain; set aside.
- Meanwhile in a large skillet cook bacon until crisp. Transfer bacon to paper towels to drain. Drain skillet leaving 1 tbls drippings. Add onion, cook 5 minutes until tender.
- Add squash, corn and maple syrup; cook 4 mintues until heated through. Toss in bacon, stir.
- Season with fresh ground pepper, sprinkle with parskey and serve.
Nutrition Facts : Calories 150.9, Fat 0.7, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 37.7, Fiber 4.6, Sugar 9.7, Protein 3.5
ROASTED SQUASH WITH BACON AND MAPLE
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Toss squashes with maple syrup, oil, cayenne, and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 10 minutes. Add bacon, then flip squashes to coat. Roast, flipping once more halfway through, until tender and golden brown, about 20 minutes more; serve.
MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON
A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It's a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add 1/2 teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around 1/2 inch in size.
Provided by Melissa Clark
Categories dinner, weekday, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
- In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
- Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
- Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
- Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
- Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.
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- Preheat your oven to 425 degrees and line a large baking sheet wth parchment paper (I double lined mine)
- If using bacon fat* to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.
- Toss butternut squash with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. Arrange in a single layer on the parchment lined baking sheet, and roast for about 25 minutes - until softened but not yet browning.
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