makes 4-8 patties

1 large acorn squash, cut in half, seeds removed
4-6 strips bacon, diced
2 eggs
2 tablespoons coconut flour
salt and pepper, to taste

Preheat oven to 400 degrees. Cut your squash in half and place your squash open side, face down on a baking sheet. Roast your squash for 25-30 minutes. Once your squash is soft when you poke its skin, remove it from the oven to cool. Then cook your bacon in a medium pan until cooked through, and place on a paper towel to soak up the excess fat. Reserve 2 tablespoons of bacon fat in your pan after your bacon in done cooking. Scoop out your acorn squash into a bowl and add your bacon, eggs, coconut flour, and salt and pepper. Mix thoroughly until eggs are broken up completely. Use a spoon to scoop out a large spoonful of mixture and add to your hot bacon fat pan. Cook each patty for 3-5 minutes then use a spatula to flip it over and press down and cook for another 3-5 minutes. You just want to create a crust on each side of the patty. Repeat.

bacon recipe courtesy of: Juli, PaleOMG, September 25, 2012

Originally posted 2013-04-05 01:28:00. Republished by Blog Post Promoter


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

Eat More Squash!

Want a simple meal that’s cheap and loaded with antioxidants? Eat more hard-shelled squash like Carnival, Sweet Dumpling and Acorn.

I came home tonight with not a clue what my husband and I would eat for dinner. Then I spied it — a beautiful hard-shell Carnival squash, speckled green and orange and sitting in a bowl on my kitchen counter. I’d bought it about two weeks ago, at a local farm stand in upstate New York — one of the last-harvested vegetables of the season, and something in me, prior to this night, didn’t want to cut it up and eat it; it just looked so beautifully ornamental, in my kitchen.

But the right time had come to roast it up. I preheated the oven to 350 degrees, set the squash on a hard, flat surface, and pull out a Chinese cleaver (my attack weapon of choice for squash!) from the knife rack.

Warning!!!! Cutting a round, hard-shelled squash in half is a dangerous job. The orb is hard (like its name) and doesn’t lie flat. You need to lay the squash on its side on a sturdy, preferably wooden cutting surface, and holding it, while please keeping your fingers out of the way, make a deep cut lengthwise into the squash from stem to blossom end. Unless you’re really strong, you probably won’t cut it in half on your first whack. I like to make an initial cut and then use a wooden mallet or hammer to pound the clever deeper into the squash until it finally splits in two.

Then you have two halves that can be stuffed, seasoned and baked. But first use a spoon to scrape away any of its seeds and excess fibers.

I like a combination of brown sugar, freshly chopped ginger to taste, salt and pepper, and for this recipe I added a little chopped red pepper for extra color and crunch. Just layer these ingredients, to taste, in the little “bowl” in the center of each squash half; then top each with about 1/2 tablespoon of butter. Or, skip the butter and add to each half a piece of coarsely chopped bacon, which will release smoky flavor and crisp up nicely by the time the squash is fully roasted. 

Set the two halves into a baking pan or dish and bake in a 350 degree oven for about 45 to 50 minutes or until you can slip the tip of a knife easily into the orange flesh.


A piece of broiled chicken or some browned sausage, as I show here, is all you need to complete this hearty, healthy, simple and delicious meal.  


One last suggestion, stuffed squash halves make a nice presentation on a dinner party table and are perfect for Thanksgiving and other fall or winter holiday occasions. However, I wouldn’t recommend them for parties of more than 8 dinners, unless you have some help in the kitchen to cut and remove their seeds and fibers. 



3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie

Preheat over to 400°. Put a large pot of water on to boil for the pasta.

Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)

In the meanwhile saute the bacon in a large skillet?until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.

Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.

bacon recipe courtesy of: Eclectic Mom, October 23, 2012


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?