This time of year is always the best to incorporate those bold, rustic flavors into your meals. Flavorful stews, spicy sausage pasta dishes, and, of course, the rich taste of roasted squash. I was a little unsure of this dish when I first saw it on the Urban Poser blog, but once I made it, we knew it was a keeper! We've made it quite a few times now, and we will definitely be making it many more. Tony doesn't even like squash, but he loves this stuff!
Recipe adapted from The Urban Poser
Ingredients
1 medium butternut squash, peeled and cubed
2 large, crisp apples, cored and diced
1 large red onion, diced
7 slices uncooked bacon, diced
2 Tbsp. scallions, finely chopped
salt & pepper, to taste
Directions
Preheat the oven to broil.
After prepping the ingredients, heat a large skillet over a medium heat.
While the skillet is heating up, spread the diced butternut squash out evenly onto a cookie sheet lined with parchment paper.
Place under the broiler and let it cook until it starts to get brown spots and develops a "skin" (stirring halfway through). This takes about 10-15 minutes. Watch it closely so that it doesn't burn too much.
While the butternut squash is baking, add the bacon to the preheated skillet.
Cook till crispy, then scoop onto a plate lined with paper towels to drain.
Using the same skillet, keep about 2 tablespoons of the bacon fat on the bottom and add onion.
Cook just until onion starts to soften.
Add all the roasted butternut squash and the apples to the skillet, and season with salt & pepper.
Gently stir once, then let it cook until apples begin to soften. (You may need to scrape the bottom a couple times, but don't over stir otherwise it will get mushy!)
Add the bacon pieces and scallions before serving.
*This is a great dish to serve with fried eggs. :)
(Directions with Photos)
Preheat the oven to broil.
After prepping the ingredients, heat a large skillet over a medium heat.
While the skillet is heating up, spread the diced butternut squash out evenly onto a cookie sheet lined with parchment paper.
Place under the broiler and let it cook until it starts to get brown spots and develops a "skin" (stirring halfway through). This takes about 10-15 minutes. Watch it closely so that it doesn't burn too much.
While the butternut squash is baking, add the bacon to the preheated skillet.
(I don't have a big, cast-iron skillet, so I just used a pot that we have.)
Cook till crispy, then scoop onto a plate lined with paper towels to drain.
Using the same skillet, keep about 2 tablespoons of the bacon fat on the bottom and add the onion.
Cook just until onion begins to soften.
Once the squash is done, and the onions are softened, you're ready to start putting it all together! :)
Add all the roasted butternut squash and the apples to the skillet, and season with salt & pepper.
Gently stir once, then let it cook until the apples begin to soften.
(You may need to scrape the bottom a couple times, but don't over-stir otherwise it will get mushy!)
Add the bacon pieces and scallions before serving.
(*If you divide this recipe to serve 6, each serving is 6 points on Weight Watchers.)
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