Pattypan Squash with Bacon, Caramelized Onion and Cheddar

By sesimneal

from Emeril Lagasse's Farm to Fork cookbook

Ingredients

• 4 quarts water
• 3 pounds small, young pattypan squash
• 6 ounces sliced smoked bacon
• 2 medium onions, diced
• 1/4 cup plus 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbs minced fresh thyme leaves
• 2 tbl unsalted butter
• 8 ounces medium cheddar cheese, grated (about 2 cups)

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350. Pour the water into a large stockpot or soup pot and place it over high heat.

2. While waiting for the water to boil, trim the root and stem ends from the squash and then cut each squash in half crosswise. Cut each half into 1/2-inch-thick wedges. Set them aside.

3. Cook the bacon in an ovenproof 4- or 5-quart straight-sided saute pan over medium-high heat until it is crisp (4 to 6 minutes). Transfer the bacon to paper towels to drain and set aside.

4. Add the onions to the hot bacon fat and cook, stirring frequently, until they are soft and caramelized around the edges, about 6 minutes. Season with the 3/4 tsp salt and the pepper. Add the thyme and the butter, stir to combine and set the saute pan aside.

5. Add the remaining 1/4 cup salt to the boiling water and stir to combine. Add the squash to the boiling water and cook, stirring occasionally, until it is crisp-tender (about 6 minutes). Drain in a colander, shaking to remove as much water as possible and then add the squash to the sauteed onions and toss gently to combine. Crumble the cooked bacon over the squash and then top it with cheese. Cover the pan with aluminum foil, place it in the oven and bake until the cheese is melted and the squash is hot throughout, about 10 minutes. Serve immediately.