1. Preheat the oven to 350 degrees. Pour the water into a large stockpot and place it over high heat.
2. Trim the root and stem ends of the squash and cut each in half crosswise. Cut each half into 1/2 inch thick wedges.
3. Cook the back in an ovenproof 4 or 5 quart straight sided saute pan over medium-high heat until it is crisp, 4-6 minutes. Drain on towels.
4. Add the onions to the hot bacon fat and cook, stirring frequently, until they are soft and caramelized around the edges, about 6 minutes. Season with 3/4 teaspoon of salt and pepper. Add the thyme and the butter, stir to combine, and set the saute pan aside.
5. Add the remaining 1/4 cup salt to the boiling water and stir to combine. Add the squash and cook until crisp-tender, about 6 minutes. Drain, removing as much water as possible and add the squash to the sauteed onions and toss to combine. Crumble the bacon over the squash and top with cheese. Cover the pan with aluminum foil and place in the oven and bake until cheese is melted about 10 minutes. Serve immediately.
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|Serving Size: 1 Serving (971g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 301 (75%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 79.3mg||24 %|
|Sodium 556.9mg||19 %|
|Potassium 750.6mg||20 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.7g|
|Protein 16g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 402
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