Bacon Squash Saute Food

BUTTERNUT, BACON AND APPLE HOTDISH

Steps:

• For the filling: Lay the bacon in a large oven-safe skillet (I like to use a cast-iron pan or braiser) and turn the heat to medium. Cook, flipping once, until crisp on both sides, about 7 minutes total. Remove from the heat and place on a paper towel-lined plate to drain and cool slightly.
• Drain half the bacon grease from the skillet, leaving just enough to coat the skillet. Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes. Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper and cook, stirring occasionally, 10 more minutes. Add the wine and broth. Roughly chop the bacon and add it to the skillet along with the apples. Bring the mixture to a light boil, then reduce the heat to low and simmer for 15 to 20 minutes, while you make the biscuits.
• For the biscuits: Preheat the oven to 425 degrees F.
• Whisk together the flour, baking powder and salt in a bowl. Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal. Mix in the cream until the mixture comes together to form a dough. Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
• Turn off the heat before dotting the top of the skillet with the biscuits. Brush the biscuits with the beaten egg and top with black pepper. Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes. Remove from oven and serve right from the skillet!

SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
• Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
• Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
• While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
• Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
• Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
• Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.

CORN AND WINTER SQUASH WITH SPINACH AND BACON

Steps:

• Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

BACON SPAGHETTI SQUASH

Steps:

• Cut the squash in half and carefully remove the seeds.
• You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do).
• Turn upside down in a baking pan.
• Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for this sized squash).
• Let cool until the squash can be handled and then carefully remove the inside of the squash.
• They will come out in threads that look and act much like cooked spaghetti (thus, the name).
• There will be a much larger volume of strands than you think!
• Cook several pieces of bacon very crisp and chop into bacon bits.
• In a skillet, heat some olive oil and/or butter.
• Add the spaghetti squash threads.
• Toss with spices as desired and the bacon bits.
• Heat through and serve.

SAVORY SUMMER SQUASH WITH BACON

Steps:

• Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
• Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

ZUCCHINI SQUASH AND BACON SAUTé

Steps:

• Cut bacon into approximately 1-inch size pieces and fry until crisp. Add chopped onion and sauté for a few minutes to lightly brown.
• Add sliced zucchini, minced garlic, salt, pepper and stir.
• Cover and lower heat. Simmer on low heat, stirring occasionally until squash gets soft.
• Add quartered tomatoes and simmer for 5-10 minutes more.