Butternut Squash Puree with Bacon & Pine Nuts

Butternut Squash Puree with Bacon & Pine Nuts
This squash puree is dairy and egg-free, and it perfectly combines the sweet flavor of the squash with the savory tastes of the bacon & pine nuts.

Ingredients

  • 2 medium butternut squashes, trimmed, halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil
  • 8 slices bacon
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1/4 cup chicken or vegetable broth (or more as needed)
  • 1 teaspoon finely chopped fresh rosemary
  • Sea salt, to taste
  • 1/4 cup toasted pine nuts
  • Directions

  • Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. Rub the cut sides of the squash with the olive oil. Place the squash cut sides down on the baking sheet. Roast for 35-45 minutes or until tender when pierced with a knife.
  • While the squash roasts, cook the bacon in a large skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to cool. Pour the drippings from the skillet into a bowl.
  • When the squash is cool enough to handle, scoop the flesh into a food processor fitted with the steel blade. Add 2 tablespoons of the reserved bacon drippings, the collagen hydrolysate, 1/4 cup broth, and rosemary. Process until smooth, adding additional broth if desired for a thinner puree. Season to taste with salt.
  • Crumble or chop the bacon into small pieces. Transfer the squash puree to a serving dish.
  • Top with the crumbled bacon and pine nuts. Serve warm.
  • More Meals Recipes

    Keto Bubble Tea with Sugar Free Boba Pearls

    Keto Bubble Tea with Sugar Free Boba Pearls

    Read More…
    Low Carb Honey Cinnamon Bubble Tea

    Low Carb Honey Cinnamon Bubble Tea

    Read More…
    Sugar Free Raspberry Lemonade Boba Milk Tea

    Sugar Free Raspberry Lemonade Boba Milk Tea

    Read More…