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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
403
No matter what the centerpiece of your meal is, this cheesy squash skillet is sure to steal the show. The balance of sweet, salty, and creamy is to-die-for. The slightly sweet and nutty flavor of the roasted butternut squash pairs perfectly with the warm, meaty bacon, which in turn is balanced out with a creamy shredded mozzarella blanket. It really is a dream combination that will leave you so so satisfied.
This is a perfect cold weather dish that can act as well as a main dish as it can a side, though I tend to recommend it alongside other cool weather dishes to balance out the meal. Looking for more squash recipes? This roasted butternut squash soup is a classic.
Made this recipe? Let us know how it went in the comment section below!
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Ingredients
- 2 lb.
butternut squash, peeled and cut into 1" pieces
- 2 Tbsp.
olive oil
- 2
cloves garlic, minced
- 2 Tbsp.
chopped thyme
kosher salt
Freshly ground black pepper
- 1/2 lb.
bacon, chopped
- 1 1/2 cups
shredded mozzarella
- 1/2 cup
freshly grated Parmesan
Chopped fresh parsley, for garnish
Directions
- Step 1Preheat oven to to 425°. In a large ovenproof skillet (or in a large baking dish), toss butternut squash with olive oil, garlic and thyme. Season with salt and pepper, then scatter bacon on top.
- Step 2Bake until the squash is tender and the bacon is cooked through, 20 to 25 minutes.
- Step 3Remove skillet from oven and top with mozzarella and Parmesan. Bake for another 5 to 10 minutes, or until the cheese is melty.
- Step 4Garnish with parsley and serve warm.
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