Great Lakes Wellness

Butternut Squash Puree with Bacon & Pine Nuts

Butternut Squash Puree with Bacon & Pine Nuts

This squash puree is free from both eggs and dairy, and perfectly combines the natural sweet flavor of squash with the savory tastes of the bacon & pine nuts. It’s a great fall soup that’s simple to prepare and not as time-consuming to make compared to other soups.

  1. Makes: 4-6
  2. Time: 60 minutes
Print Recipe

Ingredients

  • 2 medium butternut squashes, trimmed, halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil
  • 8 slices bacon
  • 1/2 cup Great Lakes Collagen Peptides
  • 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

Creamy Strawberry Lemon Mocktail

Creamy Strawberry Lemon Mocktail

Read More…
Ocean Blue Marine Collagen Smoothie

Ocean Blue Marine Collagen Smoothie

Read More…
Pineapple Passion Marine Collagen Smoothie

Pineapple Passion Marine Collagen Smoothie

Read More…