What are the main ingredients in Crispy Bacon & Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Crispy Bacon & Butternut?

Calories: 541, Carbs: 46 grams, Fat: grams, Protein: 21.8 grams, Sugar: 20 grams, Salt: 995 grams

How do I prepare Crispy Bacon & Butternut?

ROAST: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ¼ of the chopped rosemary, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CRISPY BACON: Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly slice. SALAD DRESSING: Return the pan, wiped down, to low heat with a drizzle of olive oil and a knob of butter. When hot, fry the remaining rosemary until fragrant, 1-2 minutes. Remove from the heat and add the vinaigrette, 20ml of water, and seasoning. Mix to combine. DINNER IS READY: Make a bed of the shredded salad leaves, top with the roast butternut & onion, and sprinkle over the sliced bacon. Drizzle over the salad dressing and scatter over the crumbled feta. Well done, Chef!

What should be prepared from my kitchen to make Crispy Bacon & Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Crispy Bacon & Butternut

Name: Crispy Bacon & Butternut
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

What’s not to love about this dish, Chef? Salty & crispy bacon bits, sprinkled over butternut and onion that’s oven-roasted until golden. Some creamy crumblings of feta, greens for freshness, and a tantalisingly tasty mustard & maple syrup salad dressing.

Crispy Bacon & Butternut

with onion wedges, Danish-style feta & a rosemary vinaigrette

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut
Danish-style Feta
Fresh Rosemary
Onion
Onions
Salad Leaves
Streaky Pork Bacon
Vinaigrette

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ¼ of the chopped rosemary, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly slice.
SALAD DRESSING
Return the pan, wiped down, to low heat with a drizzle of olive oil and a knob of butter. When hot, fry the remaining rosemary until fragrant, 1-2 minutes. Remove from the heat and add the vinaigrette, 10ml of water, and seasoning. Mix to combine.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the roast butternut & onion, and sprinkle over the sliced bacon. Drizzle over the salad dressing and scatter over the crumbled feta. Well done, Chef!

Butternut - 250g
Onion - 1
Fresh Rosemary - 3g
Streaky Pork Bacon - 6 strips
Vinaigrette - 30ml
Salad Leaves - 20g
Danish-style Feta - 20g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ¼ of the chopped rosemary, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly slice.
SALAD DRESSING
Return the pan, wiped down, to low heat with a drizzle of olive oil and a knob of butter. When hot, fry the remaining rosemary until fragrant, 1-2 minutes. Remove from the heat and add the vinaigrette, 20ml of water, and seasoning. Mix to combine.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the roast butternut & onion, and sprinkle over the sliced bacon. Drizzle over the salad dressing and scatter over the crumbled feta. Well done, Chef!

Butternut - 500g
Onion - 1
Fresh Rosemary - 5g
Streaky Pork Bacon - 12 strips
Vinaigrette - 60ml
Salad Leaves - 40g
Danish-style Feta - 40g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ¼ of the chopped rosemary, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly slice.
SALAD DRESSING
Return the pan, wiped down, to low heat with a drizzle of olive oil and a knob of butter. When hot, fry the remaining rosemary until fragrant, 1-2 minutes. Remove from the heat and add the vinaigrette, 30ml of water, and seasoning. Mix to combine.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the roast butternut & onion, and sprinkle over the sliced bacon. Drizzle over the salad dressing and scatter over the crumbled feta. Well done, Chef!

Butternut - 750g
Onions - 2
Fresh Rosemary - 8g
Streaky Pork Bacon - 18 strips
Vinaigrette - 90ml
Salad Leaves - 60g
Danish-style Feta - 60g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ¼ of the chopped rosemary, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly slice.
SALAD DRESSING
Return the pan, wiped down, to low heat with a drizzle of olive oil and a knob of butter. When hot, fry the remaining rosemary until fragrant, 1-2 minutes. Remove from the heat and add the vinaigrette, 40ml of water, and seasoning. Mix to combine.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the roast butternut & onion, and sprinkle over the sliced bacon. Drizzle over the salad dressing and scatter over the crumbled feta. Well done, Chef!