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
Crispy Bacon & Butternut
with onion wedges, Danish-style feta & a rosemary vinaigrette
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
'ROAST'
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'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).'
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'CRISPY BACON'
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'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.'
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'SALAD DRESSING'
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'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.'
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'DINNER IS READY'
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'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!'
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'Butternut - 250g'
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'Onion - 1'
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'Fresh Rosemary - 3g'
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'Streaky Pork Bacon - 6 strips'
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'Vinaigrette - 30ml'
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'Salad Leaves - 20g'
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'Danish-style Feta - 20g'
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'ROAST'
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'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).'
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'CRISPY BACON'
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'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.'
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'SALAD DRESSING'
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'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.'
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'DINNER IS READY'
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'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!'
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'Butternut - 500g'
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'Onion - 1'
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'Fresh Rosemary - 5g'
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'Streaky Pork Bacon - 12 Strips'
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'Vinaigrette - 60ml'
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'Salad Leaves - 40g'
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'Danish-style Feta - 40g'
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'ROAST'
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'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).'
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'CRISPY BACON'
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'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.'
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'SALAD DRESSING'
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'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.'
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'DINNER IS READY'
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'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!'
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'Butternut - 750g'
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'Onions - 2'
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'Fresh Rosemary - 8g'
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'Streaky Pork Bacon - 18 strips'
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'Vinaigrette - 90ml'
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'Salad Leaves - 60g'
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'Danish-style Feta - 60g'
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'ROAST'
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'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).'
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'CRISPY BACON'
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'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.'
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'SALAD DRESSING'
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'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.'
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'DINNER IS READY'
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'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!'
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'Butternut - 1kg'
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'Onions - 2'
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'Fresh Rosemary - 10g'
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'Streaky Pork Bacon - 24 strips'
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'Vinaigrette - 125ml'
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'Salad Leaves - 80g'
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'Danish-style Feta - 80g'
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Frequently Asked Questions
What is the preparation time for Crispy Bacon & Butternut?
The preparation time for Crispy Bacon & Butternut with onion wedges, Danish-style feta & a rosemary vinaigrette is between 20 and 40 minutes.
What is the total time required to make Crispy Bacon & Butternut with onion wedges, Danish-style feta & a rosemary vinaigrette?
The total time required to make Crispy Bacon & Butternut with onion wedges, Danish-style feta & a rosemary vinaigrette is between 40 and 55 minutes.
How many servings does Crispy Bacon & Butternut provide?
4 servings
What are the main ingredients in Crispy Bacon & Butternut?
Butternut, Danish-style Feta, Fresh Rosemary, Onion, Onions, Salad Leaves, Streaky Pork Bacon, Vinaigrette
What is the nutritional information of Crispy Bacon & Butternut?
Calories: 1010, Carbs: 53 grams, Fat: grams, Protein: 46.2 grams, Sugar: 23.4 grams, Salt: 2251 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?
Butternut, Danish-style Feta, Fresh Rosemary, Onion, Onions, Salad Leaves, Streaky Pork Bacon, Vinaigrette
How many calories does Crispy Bacon & Butternut have?
1010 calories
How much fat content does Crispy Bacon & Butternut have?
grams
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