Nutrition Facts
2 servings
2
Recipe for Butternut Squash Cubes with Bacon
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Don't know how to prepare your butternut? Here is a recipe for butternut and bacon in a skillet. You can modify this recipe as desired with carrots, honey, mushrooms, curry, or potatoes. In short, be creative!
Ingredients
1 Butternut squash
150 Bacon
2 Shallot
10 Butter
1 dash Olive oil
Ground pepper
Directions
1
Preparation of butternut Squash Cut slices of squash 1.5 cm thick. (Cut the slices across, it will be easier). Using a peeler, remove the skin. Then cut the slices into cubes.
2
Steaming butternut squash Place the cubes in the steaming basket of a steamer and cook for 15 minutes. Check for doneness with a sharp knife; the cubes should be both firm and tender.
3
Cooking the shallots Peel and finely slice the shallots. In a pan, heat the butter with a drizzle of olive oil. Brown the shallots.
4
Cooking the bacon In another pan, sauté the bacon over high heat without adding any fat. Once well browned, remove the excess grease and add it to the shallots.
5
Add the butternut. Then add the butternut cubes to brown them. Season with pepper and enjoy hot.
Ingredients
Ingredients
1 Butternut squash
150 Bacon
2 Shallot
10 Butter
1 dash Olive oil
Ground pepper
Directions
Directions
1
Preparation of butternut Squash Cut slices of squash 1.5 cm thick. (Cut the slices across, it will be easier). Using a peeler, remove the skin. Then cut the slices into cubes.
2
Steaming butternut squash Place the cubes in the steaming basket of a steamer and cook for 15 minutes. Check for doneness with a sharp knife; the cubes should be both firm and tender.
3
Cooking the shallots Peel and finely slice the shallots. In a pan, heat the butter with a drizzle of olive oil. Brown the shallots.
4
Cooking the bacon In another pan, sauté the bacon over high heat without adding any fat. Once well browned, remove the excess grease and add it to the shallots.
5
Add the butternut. Then add the butternut cubes to brown them. Season with pepper and enjoy hot.
Notes
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Kiwaï
Simple and excellent! I didn't go through the "steaming" step; just sauté the shallots and butternut cubes in the pan and let them cook covered. This way, there are fewer dishes, and the juices from the vegetables are not lost.
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