BUTTERNUT SQUASH WITH BACON BRÛLÉE
RECIPE TYPE
Holiday, Pork
SERVES
6 to 8
Prep Time: 5 min
Cook Time: 35 min
Ingredients
4 slices bacon
2 tbsp packed brown sugar
2 pkg (400g each) Longo’s Cubed Butternut Squash
1 cup Longo’s Chicken Broth
2 tbsp Longo’s Salted Butter
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp each pepper and ground nutmeg
Directions
Lay bacon on rack on foil-lined baking sheet. Sprinkle slices evenly with brown sugar, pressing it in to adhere. Bake in preheated 375°F oven for 20 minutes or until caramelized and browned. Cool and chop finely.
Combine squash and broth in large skillet over medium heat. Bring to a boil; cover and cook for 15 minutes or until squash is fork tender.
Use a slotted spoon to transfer squash to food processor, reserving broth. Purée squash with butter, garlic, salt, pepper and nutmeg in food processor until smooth; add up to 2 tbsp reserved broth, if needed, for a creamy consistency.
Spread squash into a buttered 9-inch casserole or pie dish. Sprinkle evenly with bacon brûlée.
Bake in a preheated 350°F oven for 20 to 25 minutes or until warmed through.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6th recipe): 130 calories
| Protein 3g | Fibre 0g |
| Fat 6g | Sugars 4g |
| Carbs 17g | Sodium 640mg |
