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Photo: from open sources
Grated cheese together with pumpkin give the dish an appetizing look. Tasty, spicy, unusual and very beautiful.
When baked, butternut squash acquires a tender and sweet consistency. The light sweetness of the pumpkin successfully sets off the salty taste of the cheese and aromatic bacon. This dish can be a good side dish for meat or fish, says chef Lauren Miyashiro, reports Delish.
Recipe
Ingredients
- 900 g butternut squash, peeled and cut into 2.5 cm thick pieces;
- 2 tablespoons olive oil;
- 2 cloves garlic, minced;
- 2 tablespoons chopped thyme;
- a pinch of salt;
- a pinch of ground black pepper;
- 230 g bacon, chopped;
- 150 g grated mozzarella;
- 100 g grated parmesan;
- chopped fresh parsley for garnish.
Preparation
- Preheat the oven to 220°C. In a large ovenproof skillet (or large baking dish), toss butternut squash with olive oil, garlic and thyme. Season with salt and pepper, then top with bacon.
- Bake until the squash is tender and the bacon is cooked through, about 20 to 25 minutes.
- Remove the pan from the oven and top with mozzarella and Parmesan. Bake for another 5-10 minutes or until the cheese is melted.
- Garnish with parsley and serve warm.
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