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Butternut Squash and Bacon Bake

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“I was inspired by the risotto recipe but didn't have all the ingrediants. My Husband loves it. The amounts I use make two servings as a main dish with say jacket potatoes or 4 servings as a sidedish. I don't measure out so amounts are rough”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 butternut squash
  • 3 slices bacon, cut into fair sized slices
  • 2 tablespoons tbsps olive oil
  • 1 tablespoon spoon of ground mixed herbs
  • salt and pepper, to your own taste

Directions

  1. Peel and cube the squash.
  2. Mix oil, herbs, salt and pepper in a bowl large enough to take squash.
  3. Mix squash around in bowl, coating it in oil mix.
  4. Bake squash in a small casserole dish for about 30mins. (I save and reuse the foil dish that ready prepared veg sometimes come in, but as long as the squash are only one deep I guess a casserole dish is fine).
  5. Add the bacon and give the squash a stir to stop it sticking.
  6. Cook for another 15 minutes.

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