This recipe came as a surprise to me… when I looked at the ingredients I was a bit iffy on whether It would be a hit or not. This dish, is amazing.
You get the richness and creamy comfort of a hearty pasta plate, without the use of gluten or dairy. It’s a great winter warmer, and comfort skillet on a cold night.
Try not to let the coconut milk throw you off, it marries well with the garlic and other flavors I really enjoyed it.
Creamy Bacon and Mushroom Skettie Squash
In a Dutch oven or large skilllet, sauté bacon until crispy, remove the bacon from the sauté pan- leaving the fat.
Add your mushrooms and onions and sauté until soft, if they start to dry out add a splash of stock.
Once the onion is cooked, add garlic till fragrant, then add the remaining stock and coconut milk, simmer.
(You can add a few sun dried tomatoes for more umami)
Throw in your squash and stir until coated
Serve with the crisp bacon as a topper