Bacon roasted delicata squash with walnut parsley pesto
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
3 servings
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Calories
217 kcal
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Cuisine
North American, American
Bacon roasted delicata squash with walnut parsley pesto
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Roasted delicata squash with bacon and walnut parsley pesto is a simple and flavor-packed recipe, perfect for breakfast with a poached egg. Or serve it as a side dish for thanksgiving, or any meal!EASY - Easy recipe, great for beginner cooks. Tips provided to make substitutions if needed.
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Ingredients
Bacon roasted delicata squash
- 2 delicata squash cut lengthwise, and into ¾ inch slices
- 1 tsp sea salt
- ½ tsp coarsely ground black pepper more if you prefer spicy
- ½ tsp garlic powder
- 2 - 3 tsp olive oil or butter or any cooking oil you prefer
- 9 - 12 regular slices of bacon cut into ½ inch pieces (see recipe notes)
- 1 medium onion sliced into ½ inch slices
- 1 head of garlic optional
Walnut parsley pesto
- A large bunch of flat leaf parsley stems trimmed a little
- ½ cup packed basil leaves
- 75 g walnuts ¾ cup - 1 cup
- 42 g parmesan about ½ cup, grated
- 3 cloves garlic
- olive oil as needed
- salt to taste
Instructions
Roasted delicata squash with bacon
- Preheat oven to 400°F / 205°C. Line a half sheet baking pan with parchment paper. Set aside.
- Place the sliced delicata squash in a large bowl (see recipe notes on cutting / slicing the delicata squash). Add the salt, pepper, garlic, and oil, and toss to coat evenly.
- Place the slices on the baking tray, in one layer. Place the garlic head (if using) on the tray. Bake in the preheated oven for 10 - 15 minutes.
- Pull the tray out of the oven and sprinkle the bacon and onions on top. Bake for a further 10 minutes.
- Again, pull the tray out of the oven, and flip the delicata squash slices over. Bake for a further 15 - 20 minutes until the delicata squash pieces caramelize and the bacon edges crisp.
- Remove the tray from the oven, and let it cool down slightly.
- Remove the garlic head, and add the pesto over the roasted delicata squash. Add as much as you prefer (I use about ½ the amount made). Toss to combine.
- Serve as is, as a side dish.
- For breakfast, you can serve this with an egg on top, and with crusty bread slices and the roasted garlic head spread on top.
Walnut parsley pesto
- Place the walnuts on a non-stick pan and heat over medium heat until the walnuts are starting to toast.
- Remove from the heat and set aside the nuts.
- Add all pesto ingredients (except olive oil) into a small food processor, and process until finely minced.
- Scrape everything into a bowl and stir in as much olive oil as you like to form a paste. Taste and season with salt if needed. The pesto is now ready to be used.
Notes
- See this post for more details on cutting the delicata squash and slicing it into full ring or half ring slices.
- If you’re using bacon that has no fat, then increase the amount of oil. I like to use butter for extra flavor.
- Change the amount of bacon depending on how many people you're serving.2 - 3 servings = 9 slices of bacon4 servings = 9 - 12 slices of bacon
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
805mg
(34%)
Potassium
1240mg
(35%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
5940IU
(119%)
Vitamin C
67mg
(74%)
Calcium
132mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 805mg | 34% |
| Potassium | 1240mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 5940IU | 119% |
| Vitamin C | 67mg | 74% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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