Bacon And Butternut Squash Grilled Cheese Recipe 45

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BACON AND BUTTERNUT SQUASH GRILLED CHEESE RECIPE - (4/5)

Provided by Tom421

Number Of Ingredients 12



Bacon and Butternut Squash Grilled Cheese Recipe - (4/5) image

Steps:

  • BUTTERNUT SQUASH: Add bacon grease to a small pan and turn the heat to medium. Add onions and sauté until they begin to caramelize. Add chopped butternut squash, brown sugar, salt and pepper and close the lid. Let cook, stirring frequently, until tender. Set aside. SANDWICH: Begin by placing half of the shredded gouda onto one slice of sourdough bread. Next, add the butternut squash and then crumble the cooked bacon on top of the cheese. Add the rest of the shredded gouda and finish by adding the the other remaining slice of bread to the top. Butter the exterior of the sandwich and set aside. Heat a medium sized cast iron skillet or panini press over medium-low heat and add in the buttered sandwich. Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.

BUTTERNUT SQUASH:
1/2 tablespoon bacon grease
1/4 vidalia onion, chopped
1/2 cup chopped butternut squash
1/2 tablespoon brown sugar
Salt and pepper
SANDWICH:
1 cup Gouda, shredded
3 pieces cooked bacon, crumbled (grease reserved for butternut squash above)
2 tablespoons sauteed butternut squash (recipe above)
2 pats real salted butter
2 slices sourdough bread

BACON GRILLED CHEESE SANDWICH

Bacon lovers, this one's for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won't even need a side of tomato soup. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 10



Bacon Grilled Cheese Sandwich image

Steps:

  • Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie. Sprinkle cheddar cheese mixture evenly over brie; add bacon. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 767 calories, Fat 57g fat (29g saturated fat), Cholesterol 145mg cholesterol, Sodium 1405mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

6 tablespoons butter, softened, divided
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
8 cooked bacon strips

BUTTERNUT SQUASH AND BACON LASAGNA

Italian Fontina is a comforting and pungent melting cheese. It's buttery flavor pairs well with the layers of butternut squash and bacon in this rich and creamy lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 17



Butternut Squash and Bacon Lasagna image

Steps:

  • Preheat the oven to 375 ̊ F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the skillet.
  • Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon.
  • Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes.
  • Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving.

1 tablespoon unsalted butter, at room temperature
1 tablespoon all-purpose flour
6 slices thick-cut bacon, diced
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
3/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground pepper
2 1/2 cups whole milk
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 pound fresh mozzarella cheese, shredded
1/2 pound fontina cheese, shredded
21 sheets no-boil lasagna noodles (from two 1-pound boxes)
2 butternut squashes, peeled, halved, seeded and sliced 1/4 inch thick
1/4 cup breadcrumbs

BUTTERNUT MAC AND CHEESE WITH BACON

Delicious creamy butternut squash macaroni and cheese with added bacon! I served it with garlic bread.

Provided by Kita

Categories     Macaroni

Time 1h5m

Yield 8

Number Of Ingredients 8



Butternut Mac and Cheese with Bacon image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
  • Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
  • Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
  • Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
  • Serve topped with crumbled bacon.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 60.8 g, Cholesterol 39.9 mg, Fat 14.9 g, Fiber 5 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 562.2 mg, Sugar 5.1 g

1 medium butternut squash, halved and seeded
1 teaspoon olive oil
1 pinch salt
1 pinch ground black pepper
1 (8 ounce) package bacon
1 (16 ounce) package elbow macaroni
1 cube chicken bouillon
2 cups freshly grated sharp Cheddar cheese

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that's flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don't have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

Provided by Yossy Arefi

Categories     pastas, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Butternut Squash Pasta With Bacon and Parmesan image

Steps:

  • Set a rack in the center of the oven and heat to 375 degrees.
  • Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
  • While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
  • After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
  • Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
  • Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
  • When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
  • Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
  • Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
3 tablespoons olive oil
Pinch of red-pepper flakes
Kosher salt and black pepper
1 medium red onion, cut into 1-inch dice
5 slices thick-cut bacon (about 5 ounces)
12 ounces short, twisty pasta, like campanelle or cavatappi
3/4 cup finely grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

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