Butternut squash with cabbage & bacon

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olive magazine

3 ratings

Recipe by olive magazine

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1. Heat a large pan and add a little oil or duck fat. Throw in the butternut squash and fry until just cooked and lightly golden, then remove. Repeat with the celeriac.
2. Add more oil if necessary and fry the bacon until it has a good colour, adding the garlic and thyme at the end. Remove and set aside.
3. Add the cabbage and 2 tbsp water - this will create steam to cook the cabbage. Put back in all the other bits, heat through and serve.

Per serving

341 kcalories, protein 15.7g, carbohydrate 23.9g, fat 21 g, saturated fat 6.4g, fibre 11.3g, salt 2.38 g

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• Naomibrook

  11 November 2007

  Naomibrook rated and commented on this recipe

  

  Wow the flavours in this dish worked so well together and it was totally filling and nutritious!

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• hungryrumbles

  24 September 2008

  hungryrumbles commented on this recipe

  Delicious - had it as a side dish with roast chicken. I used streaky american-style bacon, which crisps up really well and is yummy!

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• hungryrumbles

  24 September 2008

  hungryrumbles rated this recipe

  

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• Belkey

  29 October 2008

  Belkey rated and commented on this recipe

  

  We had this on its own with crusty bread & it was very tasty, excellent this time of year when our veggie box is overflowing.

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Ingredients

• oil or duck fat
• 1 butternut squash , peeled and diced
• 1 celeriac , peeled and diced
• 12 rashers of dry cure streaky bacon , each cut into 8 pieces
• 2 garlic cloves , chopped
• 2 sprigs of thyme , leaves stripped
• ½ savoy cabbage , stalk removed, roughly chopped

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Serves 4

Preparation and cooking times

Ingredients

• oil or duck fat
• 1 butternut squash , peeled and diced
• 1 celeriac , peeled and diced
• 12 rashers of dry cure streaky bacon , each cut into 8 pieces
• 2 garlic cloves , chopped
• 2 sprigs of thyme , leaves stripped
• ½ savoy cabbage , stalk removed, roughly chopped

Per serving

341 kcalories, protein 15.7g, carbohydrate 23.9g, fat 21 g, saturated fat 6.4g, fibre 11.3g, salt 2.38 g

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