It's All About the Bacon

Squash, Leek & Bacon Gratin Thanksgiving Casserole

Thanksgiving is almost upon us! Prepare some bacon-y goodness for your loved ones this year!

Recipe by OneHungryMama at babble.com

Bacon Butternut Squash Carbonara

photo by strawman

via f-word

Thanksgiving Braised Squash with Bacon, Kale, Sage, and Apples

Recipe from Daily Unadventures In Cooking

Acorn Squash Pizza with Bacon, Shallot Confit, Taleggio, Arugula & Aged Balsamic

Basic Pizza Dough Ingredients:

4 cups all purpose flour, plus additional for kneading
1 package active dry yeast
1 1/2 cup warm water
3 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 tablespoon salt

Pizza Ingredients:

1 small acorn squash, seeded & sliced

15 shallots, peeled & thinly sliced

5 tablespoons extra-virgin olive oil

salt & black pepper

8 slices bacon, cooked

8 ounces Manchego

1 Tallegio cheese, cut in thick slices

2 cups baby arugula

25 years old Balsamic (optional)

Method for the pizza dough:

In a large bowl, dissolve the yeast in 1 1/2 cup warm water.
Whisk 2 cups of flour and the olive oil and cover with a damp cloth. Set aside in a warm place until doubled (bout 1 hour).
Stir in the remaining flour and the salt and knead for 5 minutes until the dough is smooth. It’s a good work-out! Let the dough rest for 20 minutes before rolling out or refrigerate.

Method for the pizza:

In a medium pan, heat 4 tablespoons of olive oil and add the sliced shallots. Season with salt and pepper and cook slowly, stirring occasionally, about 30 minutes. Cool before using.
Drizzle the acorn squash slices with olive oil and season with salt and pepper. Bake until tender at 375′F
Place a pizza stone inside the oven and increase heat to 450′F.
Roll out the dough on a floured surface, spread out the shallots, bacon, acorn squash, manchego, tallegio and slide the pizza on the pizza stone, bake until golden and crisp, about 20 minutes. Top with baby arugula and drizzle with olive oil, aged balsamic and some black pepper.

via misstressmay