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Name: Pattypan Squash with Bacon, Caramilized Onions, and Cheddar
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 quarts Water; 3 pounds pattypan squash young; 6 ounces bacon smoked; 2 medium onions diced; 1/4 cup salt plus 3/4 teaspoon; 1/2 teaspoon Black pepper; 1 tablespoon thyme fresh, minced; 2 tablespoon butter unsalted; 8 ounces Cheddar cheese medium, grated

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INGREDIENTS

4 quarts Water
3 pounds pattypan squash ; young
6 ounces bacon ; smoked
2 medium onions ; diced
1/4 cup salt ; plus 3/4 teaspoon
1/2 teaspoon Black pepper
1 tablespoon thyme ; fresh, minced
2 tablespoon butter ; unsalted
8 ounces Cheddar cheese ; medium, grated

INSTRUCTIONS

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.

NOTES

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Pattypan Squash with Bacon, Caramilized Onions, and Cheddar

4 quarts Water
3 pounds pattypan squash young
6 ounces bacon smoked
2 medium onions diced
1/4 cup salt plus 3/4 teaspoon
1/2 teaspoon Black pepper
1 tablespoon thyme fresh, minced
2 tablespoon butter unsalted
8 ounces Cheddar cheese medium, grated

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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Nutrition

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Serving Size: 1 Serving (971g)
Recipe Makes: 6 Servings

Calories: 402
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 402

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