1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.

bacon recipe courtesy of: Heather Christo, October 6, 2010

Originally posted 2013-08-31 01:10:00. Republished by Blog Post Promoter

Better with Bacon – Maple Bacon Butternut Squash Soup…

Yup, it’s fall.   I can tell you that with the utmost certainty given the sheer amount of leaves on my front lawn.

As it gets “crisper” outside, your insides start craving some warm, hearty goodness.  Maybe something like…

Maple Bacon Butternut Squash Soup


2lbs butternut squash, peeled seeded and chopped into 2 inch cubes
6 slices of thick bacon
4 garlic cloves, chopped
1 shallot, minced
1 sweet onion, diced
1/2 cup small dice carrot
1/2 cup small dice celery
½-teaspoon caraway seeds
2 thyme sprigs, chopped
1 teaspoon chopped sage
2 bay leaves
2 teaspoons apple cider vinegar
1 1/2 quarts chicken stock
Kosher salt
Black pepper
Olive oil
Maple syrup (for garnish)


Preheat oven to 400 degrees.
Place bacon slices on a rack and bake in the over until crisp, 15-20 minutes. Set aside on a paper towel to cool. Turn the oven up to 425 degrees.
Spread the chopped squash on a foil lined sheet pan, drizzle with olive oil evenly, and lightly coat with kosher salt and black pepper. Roast the squash in the oven for 30 minutes, or until the squash begins to brown and is fork tender. Remove from the oven and set aside.
Coat the bottom of a stockpot with olive oil over medium high heat. Add the diced onions, carrots, and celery and sweat for 5-7 minutes, stirring regularly. Add the garlic and shallots, and stir for 1-2 minutes. Add the chicken stock and vinegar to the pot and immediately add the squash, sage, thyme, caraway seeds, and bay leaves. Bring the pot to a boil and then reduce to a simmer.
Cook the soup for at least 30-45 minutes. If your stockpot is high enough, you can use an immersion blender to puree until smooth. If not, you can do this in a blender or food processor in batches. Season with salt and pepper to taste.
Chop the bacon and serve in the center of each bowl. Drizzle maple syrup over the bacon and enjoy.

Recipe via Jon Watson, accessAtlanta’s Food & More blog, photo via finecooking.com

Originally posted 2011-11-03 19:46:24.

Related Stories:September 22, 2009 Better with Bacon…Baked Potato SoupNovember 7, 2013 Better with Bacon – Sandy’s Bean & Bacon Soup

A Go-To-Dinner Favorite: Butternut Squash with Apples, Sage and Almonds

Sometimes a recipe works so well that it becomes one of your go-to dinner favorites. This favorite of mine is a side dish of caramelized butternut squash and apples finished with a sage/almond/olive oil pesto. Its multiple layers of flavors team up beautifully with pork, beef, or poultry roasts. No, bacon here! So vegans will love it, as well, for its full-meal heartiness. 

2 butternut squash, about 4 pounds total

1/2 cup olive oil (more or less as needed)

2 teaspoons peeled, chopped fresh ginger root

1 teaspoon brown sugar, packed

Salt and pepper to taste

Cayenne pepper to taste (optional)

2 large apples (any kind except Red or Golden Delicious)

1/4 cup chopped fresh sage

2 large cloves garlic, peeled and smashed

1/3 cup almonds, toasted

1.) Preheat the oven to 450 degrees F with two racks positioned in the bottom third of the oven. 

2.) Peel the butternut squash; cut each in half lengthwise and remove the seeds. Cut each half crosswise into slices about 1-inch thick. 

Recipe Note: Every time I cut open a hard-shelled butternut squash, I remind myself, “Keep your fingers out of the way of the knife’s blade!” I use a Chinese cleaver and a honing steel or a heavy mallet to gradually pound the blade of the cleaver into the squash as pictured here. The hardest part is getting started, and it helps to cut off a small piece on the other side of the squash to keep it from rocking, before you make the first cut.  



Keep pounding the top of the clever until you can slip it between the two halves to separate them completely. 


Once you’ve halved the squash, remove the seeds and fibers with a metal spoon; then peel off its skin. 


3.) Place the cut squash pieces in a large bowl and drizzle with 3 tablespoons of the olive oil. Sprinkle over the ginger, brown sugar, salt, pepper, and cayenne, if using, and toss to mix well. 

Recipe Note: Cayenne pepper is very intense, but when used sparingly it wakes up the other flavors in the dish. Just a little sprinkling over the squash is enough to have this effect.

4.) Place the squash in a single layer, on two baking sheets, dividing it equally.

5.) Roast in the preheated oven 10 minutes. 

6.) While the squash bakes, peel and core the apples. Slice them into wedges about 1/4 to 1/2-inch thick. (Or, if you prefer, you can core the apples and slice them crosswise into rounds about 1/4 to 1/2-inch thick.)

7.) Remove the squash from the oven and using long-handled tongs turn the pieces over. Add the apples to the baking sheet, dividing them evenly between the two sheets. 

8.) Place the sheets back into the oven and roast 10 to 15 minutes more or until the squash is caramelized and the apples are tender when pierced with a fork. (Be careful not to overcook the squash. You want it a little firm so it doesn’t fall apart when lifted from the baking sheets.) 

9.) As the squash roasts, make the pesto: Add 3 tablespoons of the olive oil to a small saucepan; add the sage and garlic, and cook over low heat just until the oil bubbles. Remove and discard one of the garlic cloves, then add the oil-sage mixture and the remaining garlic clove to the bowl of a mini food processor or blender container. Add the toasted almonds and process into a fine crumble, adding a little more olive oil if the mixture is stiff or difficult to process.  (You’re making a pesto that is more nutty and less oily than a traditional pesto.)

Recipe Note: Toast the almonds in a small dry skillet until their ends are lightly browned, over low heat, stirring occasionally and watching them carefully to prevent them from burning. Depending on the pan and the heat of your range, this should take 5 to 8 minutes. 

10.) Transfer the roasted squash and apples to a serving platter or bowl and spoon over the sage-almond pesto. 

Serves 6 to 8 as a side dish


makes four servings?

400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread?
4 slices rindless short-cut bacon?
1/3 cup extra virgin olive oil?
2 tablespoons baby capers?
2 cloves garlic?
1/2 bunch flat-leaf parsley?
375 grams fresh pappardelle
1 lemon?
150 grams fresh ricotta

Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.

Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.

Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.
Heat remaining 2 tbs oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.
Divide pasta among bowls, then top with small spoonfuls of ricotta. Tear over reserved parsley to serve.

bacon recipe courtesy of: Sophia Young & Jessica Brook, MasterChef, August 2012


yields six servings

3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.

bacon recipe courtesy of: Rachael Ray Show, March 19, 2013?


serves four

1 1/2 cups frozen peas
1 pound campanelle pasta
4 slices bacon, diced
1 yellow onion, chopped
1/2 teaspoon kosher salt
pinch crushed red pepper flakes
1 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 cups shredded cooked chicken, from 1/2 a whole chicken
2 cups roasted butternut squash
grated Parmesan, for serving
chopped fresh parsley, for serving

Place peas in a colander set in the sink. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta into the colander over the peas; set aside. Place the bacon in a large skillet set over medium-high heat. Cook until the bacon is crisp, about 6 minutes. Remove bacon with a slotted spoon and drain on a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the onion and cook until soft, about 6 minutes. Add salt and red pepper, cook for 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add chicken broth and cook until reduced by half. Stir in butter and lemon juice until butter is melted and combined. Stir in chicken and vegetables and cook until heated through, about 3 minutes. Add pasta and peas and toss to combine. Serve pasta garnished with Parmesan and parsley.

bacon recipe courtesy of: Sam Talbot, GMC Trade Secrets


serves 4-6?

150 grams smoked bacon cut into small lardons1 clove of garlic crushed1 carrot, 5mm dice1 large white onion, 5mm diced150 grams leek, 5mm dice150 grams celery, 5mm dice250 grams butternut squash, 5mm dice240 grams borlotti beans100ml dry white wine1.2 liters vegetable or white chicken stock100 grams cavalo nero shredded50ml olive oilsalt and freshly cracked black pepper
Prepare the bacon and vegetables: Cut the bacon into small lardons, I normally buy a chunky piece of bacon or pancetta, the smokey flavour is essential for the extra hearty taste. Wash the vegetables and cut the peeled carrot into roughly 5mm dice (you do not need to be precise with the measurements I’m only giving you an indication of the rough size required),? and do the same with the celery, onions, leek and butternut squash. Shred the cavalo nero and set aside.

If you used tinned borlotti beans then drain them; alternatively if you used dried borlotti beans soak them over night in 3 times the weight in water and cook them until tender before adding them to the soup.

Heat a large saucepan with the half? the oil and saute the bacon until golden brown, remove the bacon from the pan and return the pan to the heat.

Saute the carrots, onions, crush garlic, celery and butternut squash until golden in the remaining oil with a bit of seasoning, not too much, as the bacon is salty.

Return the smoked bacon to the pan and deglaze with the white wine, cook until all the caramelised bits that got stuck to the pan have dissolved and the wine becomes glossy around the vegetables.
Add the stock and bring the soup to a gentle simmer, cook for about 15 minutes, add the drained cooked borlotti beans.

Bring the soup back to the simmer and simmer for 10 minutes, add the shredded cavalo nero and simmer for a further 6 minutes, taste and adjust the seasoning if needed.

Serve this hearty broth with buttered chunky bread and lots of grated Parmesan cheese.

bacon recipe courtesy of: Madalene Bonvini-Hamel and Ross Pike, The British Larder: Inspirational recipe diary, October 22, 2009