John Myers
Butternut Squash with Zucchini, Potatoes and Bacon
The perfect butternut squash with zucchini, potatoes and bacon recipe with a picture and simple step-by-step instructions.
The vegetables weighed cleaned
- 570 g Pumpkin meat
- 300 g Zucchini green
- 350 g Potatoes
- 2 Pc. Peppers yellow
- 1 Pc. Medium sized carrot
- 50 g Celeriac fresh
- 20 g Ginger tuber
- 1 Pc. Tart apples
- 300 g Streaky bacon
- 1500 ml Vegetable broth
- 1 tbsp Dried lovage
- Salt and pepper
- Sweet paprika
- Parsley
- Olive oil
- Cut the vegetables and the apple into cubes. Dice or chop the ginger very small.
- Put everything together in a large saucepan and place the bacon on top. Pour in the broth and season with lovage, salt, pepper and paprika.
- Bring the stew to the boil and simmer over medium heat for about 30 minutes. After 15 minutes, remove the bacon, cut into small cubes and slowly roast in a pan with a little oil.
- When the vegetables are soft, roughly work them with a potato masher, bits should still be visible.
- Add the roasted bacon and chopped parsley to the stew and serve.
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