This is a variation on the Squash- Carrot Mash I posted a few weeks ago. I got the idea for this recipe from one of my most recent cookbook purchases:The Cakebread Cellars Napa Valley Cookbook. It’s a great cookbook because it provides wine suggestions for each of the recipes and also provides some tutorials on how to make their favorite seasonings and sauces. This cookbook would make a great gift for any cook interested in learning more about wine and food pairings.
Ingredients
1 butternut squash (peeled, with pulp and seeds scooped out)
2 tablespoons coconut oil melted
2 tablespoons soy milk
½ yellow onion (sliced)
1 tablespoon balsamic vinaigrette
10 slices of bacon or turkey bacon
1 tablespoon brown sugar
Ingredients
1 butternut squash (peeled, with pulp and seeds scooped out)
2 tablespoons coconut oil melted
2 tablespoons soy milk
½ yellow onion (sliced)
1 tablespoon balsamic vinaigrette
10 slices of bacon or turkey bacon
1 tablespoon brown sugar
Prep Time: 20 minutes Bake Time: 45 minutes Oven Temp: 375 F
1. Peel butter nut squash and remove pulp and seeds. Cut squash into inch long cubes.
2. Place squash cubs on a baking sheet prepared with parchment paper.
3. Pour coconut oil over squash cubes.
1. Peel butter nut squash and remove pulp and seeds. Cut squash into inch long cubes.
2. Place squash cubs on a baking sheet prepared with parchment paper.
3. Pour coconut oil over squash cubes.
4. Bake for 35-45 minutes or until cooked through.
5. While the squash cooks, sauté onions in coconut oil over medium heat. After 5 minutes add balsamic vinegar and cook until the onions are slightly translucent.
6. Remove onions from heat and set aside.
7. Place bacon strips on wire rack on top of a baking sheet. This makes the bacon way crisper because the fat drips off onto the pan below. Rub raw bacon strips with tablespoon of brown sugar.
8. Remove squash when it’s cooked through and put bacon in the oven to cook for 10 minutes or until desired crispness.
9. While bacon cooks, make squash puree in food processor. The puree should be made in small batches and add ½ tablespoons of soy milk to each small batch. It’s important to keep the vent of the food processor open so that steam can escape. Just hold a paper towel over the open vent to prevent a mess.
10. Remove bacon from the oven and dice into small pieces.
11. Add onions and bacon to squash mixture.
5. While the squash cooks, sauté onions in coconut oil over medium heat. After 5 minutes add balsamic vinegar and cook until the onions are slightly translucent.
6. Remove onions from heat and set aside.
7. Place bacon strips on wire rack on top of a baking sheet. This makes the bacon way crisper because the fat drips off onto the pan below. Rub raw bacon strips with tablespoon of brown sugar.
8. Remove squash when it’s cooked through and put bacon in the oven to cook for 10 minutes or until desired crispness.
9. While bacon cooks, make squash puree in food processor. The puree should be made in small batches and add ½ tablespoons of soy milk to each small batch. It’s important to keep the vent of the food processor open so that steam can escape. Just hold a paper towel over the open vent to prevent a mess.
10. Remove bacon from the oven and dice into small pieces.
11. Add onions and bacon to squash mixture.
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