Fall Brodo With Acorn Squash Swiss Chard And Bacon Recipes

ACORN SQUASH WITH BACON, APPLE AND SWISS

Steps:

• Halve squash.
• Remove seeds and pulp.
• Place squash, cut side down, in a shallow baking dish.
• Add water.
• Bake at 350 degrees for 30 minutes.
• In a medium saute or sauce pan over medium heat, cook bacon until some fat is rendered (3 min).
• Add onion and saute/sweat for 3 minutes-ish.
• Add sage, rosemary,thyme, and pepper (or anything else you'd like).
• Add apple and saute/sweat for 2 minutes-ish.
• Add garlic and saute/sweat for 2 minutes-ish.
• Drain if needed.
• Stir in stuffing mix and water.
• Once stuffing mix is moist, stir in cheese.
• Spoon stuffing into prepared squash.
• Cover with loosely with foil.
• Bake about 20 minutes more.
• I removed foil; topped with optional topping (below) and baked for last five minutes.
• Optional topping:.
• Mix bread crumbs and olive oil.
• Mix in parsley and green onions.

ACORN SQUASH WITH BACON

Steps:

• I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
• Cut squash in 1/2 with the grooves.
• Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
• Place squash in greased oven proof pan.
• Place butter around edges of squash, and some in center, of each half.
• You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
• Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
• Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
• To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.

FALL BRODO WITH ACORN SQUASH, SWISS CHARD, AND BACON

Steps:

• Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
• Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
• Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
• Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
• In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
• Using a slotted spoon, remove the bacon and drain on paper towels.
• Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
• When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
• Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
• Add in the chard and cook until it wilts, for 1-2 mintues.
• Taste and season with salt and cayenne pepper.
• To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.