Last Updated on June 3, 2015 by Chef Mireille
This week’s theme for the I Heart Cooking Club is utilizing in season ingredients. Even though I live in a city like New York City where much of our food is imported so getting a mango in December or butternut squash in May is never a problem, I still try to buy in season produce to get the best quality ingredients. The taste is much better when the produce has not been in a hot house for 6 months or travelled over oceans so that we can enjoy it off season weeks after it has been picked.
Right now, pumpkins and all varieties of winter squash are in season. I picked up a butternut squash at the Union Square Farmer’s Market and utilized it in this Donna Hay recipe.
1 small butternut squash, peeled, seeded and quartered
12 bacon slices
1/4 cup olive oil
salt and pepper, to taste
Preheat oven to 325 F.
Season squash quarters with salt and pepper.
Wrap 3 slices of bacon around each squash quarter.
Place in a baking dish. Add olive oil and turn around squash quarters to coat with the oil on all sides.
Roast for 1 hour and 15 minutes, until squash is tender and bacon is crispy. (I cooked it for longer than her recipe suggested so that the bacon could become more crispy)
Although I love bacon as much as the next person, I thought it was a bit overpowering in this. You definitely need a fresh, green salad to accompany this to combat the pork fat.
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This is an interesting way to prepare butternut squash. I've seen green bean bundles and bacon wrapped asparagus, but never butternut squash!
Oh my gosh … what a fun and decadent way to knosh bacon! I love it!
This looks like a scrumptious concoction. I can't eat the bacon but I can imagine the two flavors counteracting each other to make deliciousness.
Wow, it's bacon centric! I love bacon too but I see what you mean about adding a salad. Very pretty though, I would eat it!
They must be very delicious!!
Bacon usually makes everything better but I suppose there can be too much of a good thing. But it looks really delicious!
So jealous of you being able to get all that produce any time of the year…not the case here in Indiana, so we cook seasonally a lot by force of nature (what we can get our hands on). This recipe would be a big hit here where the guys love squash and they love bacon…I could wrap most anything in bacon and they would eat it. And they are all so thin, go figure! lol Your photos sell the recipe hands down!
Couscous & Consciousness
Wow, what a delicious way to serve butternut – I love all the bacony decadence of it, but I can also get how a green salad on the side would lend a little balance.
This looks amazing! A great and delicious way of serving squash! I know that this would be a hit in my house. The salty bacon and the sweet squash makes a perfect combination!
Very unusual combination and yes I would go a bit easy on the bacon too.
Mairi @ Toast
I like this way with pumpkin…salt bacon sweet pumpkin sounds like quite the delicious combination…but yes maybe just a few greens for a little balance 🙂
I saw this recipe and hesitated in making it. You cooked it so nicely! I've got to learn from you to buy in season produce more so as to get the best of them!
Deb in Hawaii
This does look wonderfully decadent so the green salad would definitely balance things out. This is total comfort food–perfect for fall. 😉
Ok, I can definitely see what you're saying about this dish needing a nice light green salad to accompany it BUT this has got to be made in my house because it looks delicious! I know I'd love this one!
That IS a lot of bacon (is taht possible), but it does look yummy!!
I’ve never made butternut squash like this and I’m always looking for new ways to prepare it. I think I’ll try this but maybe with a salad like you said.