recipes
Butternut Squash & Baked Potatoes with Bacon

Butternut Squash & Baked Potatoes with Bacon

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at op40k@aol.com

As a certified foodie, the holidays are a fun time for me! I might scour recipes over the year for a decadent addition to the family table. Healthy is always a consideration but flavor and the ability to blend with the other dishes are also important to me. Bacon in a recipe? BONUS! It’s the candy of meats as far as I am concerned. 16 Smart Points Per serving
Butternut Squash & Mashed Potatoes with Bacon - from Operation $40K
This is a blend of two holiday favorites, Butternut Squash AND Mashed Potatoes – with a topping of candied meat! You can leave off the bacon and make the dish much healthier for your heart but it will change a bit of the flavor. Regardless, try it yourself and let me know if you add it to your family get together.
 
Butternut Squash & Mashed Potatoes with Bacon
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Ingredients:
  • 1 large 5 lbs butternut squash
  • 2 pounds of Yukon gold potatoes
  • 2-3 cloves of garlic
  • 1 stick unsalted butter
  • 1 pound thick-cut bacon (Yes, I said a whole pound)
  • 1 cup fresh parsley chopped
  • 1/2 cup heavy cream
  • freshly cracked black peppercorns
  • sea salt

Directions:


  1. Preheat oven to 350 degrees.
  2. Cook whole strips of thick-cut bacon ahead of time and place cooked bacon on paper towels to absorb excess grease.
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  3. Cut the butternut squash lengthwise and brush with olive oil. Add sea salt and freshly cracked black peppercorns.
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  4. Place on a cookie sheet and cook in the oven for 45 minutes.
  5. Cut the potatoes in half and put them into a stock pot. Sprinkle with salt. Cover potatoes with 2-3 inches of water.
  6. Cook potatoes on high heat until fork tender, about 20 minutes. Remove from heat and drain.
  7. Remove the squash from the oven and allow it to cool for 15 minutes.
  8. Using a large spoon, scoop the soft flesh of the squash into a large bowl.
  9. Combine the cooked, fork tender Yukon Gold potatoes with the squash.
  10. With a large fork break apart the potatoes and combine them with the squash.
  11. Add 1 stick of butter, heavy cream, and minced garlic.
  12. Continue to mix well, add sea salt and freshly cracked black peppercorns to taste.
  13. Spoon the squash and potatoes into a serving dish, and top with bacon and chopped parsley
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