Bacon And Butternut Squash Grilled Cheese Recipe 45
BACON AND BUTTERNUT SQUASH GRILLED CHEESE RECIPE - (4/5)
Provided by Tom421
Number Of Ingredients 12
Steps:
- BUTTERNUT SQUASH: Add bacon grease to a small pan and turn the heat to medium. Add onions and sauté until they begin to caramelize. Add chopped butternut squash, brown sugar, salt and pepper and close the lid. Let cook, stirring frequently, until tender. Set aside. SANDWICH: Begin by placing half of the shredded gouda onto one slice of sourdough bread. Next, add the butternut squash and then crumble the cooked bacon on top of the cheese. Add the rest of the shredded gouda and finish by adding the the other remaining slice of bread to the top. Butter the exterior of the sandwich and set aside. Heat a medium sized cast iron skillet or panini press over medium-low heat and add in the buttered sandwich. Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.
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- Preheat the oven to 400 degrees. Bake 5 slices of bacon according to the instructions here for about 20 minutes. Reserve the rendered bacon fat in a glass jar, and wipe any excess grease off the baking sheet with a paper towel. Chop the cooked bacon and set aside.
- While the bacon is baking, peel and cube a medium butternut squash. Toss the cubes with 2-3 tablespoons of the rendered bacon fat, salt, and pepper. Spread the cubed squash out on the baking sheet used previously, leaving ample room between each piece to allow the squash to caramelize. Use a second baking sheet if necessary.
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- Squeeze excess moisture out of the squash by placing it in a kitchen towel and wringing and squeezing for a few minutes.
- In a medium bowl, combine the grated squash with egg, cheese, onions, cinnamon, mint and cornstarch. Season with salt and pepper.
- In large skillet, pour enough olive oil to cover the bottom surface of the pan. Scoop about 1/4 cup of the squash mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
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BACON AND BUTTERNUT SQUASH GRILLED CHEESE RECIPE 45
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