Bacon and squash puff with red onion gravy recipe

10 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 395 calories / serving
  • Freezable
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Bacon and squash puff with red onion gravy HERO

Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash in 2 tablespoons of oil, put in a deep-sided baking tray or roasting tin and bake for 10 minutes. Add the bacon, cut into 2·5cm (1in) pieces, and bake for a further 10 minutes.

Meanwhile, in a blender, whizz the flour, egg, milk and a pinch of salt into a double cream-like batter. Stir in the thyme. When the bacon’s ready, pour the batter evenly over the bacon and squash. Bake for 30-40 minutes, until golden and puffed.

Heat the remaining oil in a frying pan. Add the onions and gently cook until soft (about 15-20 minutes). Add the sugar and cook until dissolved. Stir in 1 tablespoon of flour. Pour over the stock, bring to the boil, simmer for 5 minutes until thickened. Cut into wedges; serve with the gravy.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1/2 butternut squash, peeled, deseeded and cut into wedges
  • 3 tbsp olive oil
  • 1/2x 300g pack unsmoked back bacon
  • 100g (3½oz) plain flour, plus 1 tbsp
  • 1 egg
  • 300ml milk
  • 1 sprig thyme, leaves finely chopped
  • For the red onion gravy

  • 2 red onions, sliced
  • 450ml (¾pt) hot beef stock
  • 1tsp brown sugar
  • Energy 1655kj 395kcal 20%
  • Fat 18g 26%
  • Saturates 5g 25%
  • Sugars 14g 15%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 40.5g Protein 15.1g Fibre 4.8g


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