eCook Meal
Crispy Bacon & Butternut
with onion wedges, Danish-style feta & a rosemary vinaigrette
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.
Serving guide
Choose your portion size.
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!
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!
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
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!
Butternut - 1kg
Onions - 2
Fresh Rosemary - 10g
Streaky Pork Bacon - 24 strips
Vinaigrette - 125ml
Salad Leaves - 80g
Danish-style Feta - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R65.12
for 4 servings · R16.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Vinaigrette needs 125 mlFrench Vinaigrette 300 ml 300 ml at R62.99 · 42% of packR26.25
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
Not in the Woolies basket — source these elsewhere:
- Streaky Pork Bacon - 24 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Onion, Rosemary, 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?
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! 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). 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. 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.
What should be prepared from my kitchen to make Crispy Bacon & Butternut?
Butternut, Feta, Onion, Rosemary, 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