Pumpkin Parmesan French Breads
Pumpkin Parmesan French Breads might be just the Mediterranean recipe you are searching for. This recipe serves 4 and costs $4.18 per serving. One portion of this dish contains about 56g of protein, 61g of fat, and a total of 1273 calories. 281 person were impressed by this recipe. It works best as a main course, and is done in approximately 1 hour. A mixture of parmesan cheese, pepper, fresh sage leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by How Sweet Eats. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is tremendous. Similar recipes include Cheesy Artichoke French Breads, BBQ Chicken French Breads, and 30-Minute Buffalo Chicken French Breads.
Servings: 4
Ingredients:
6 slices bacon, chopped
1 large loaf of fresh bread, sliced lengthwise, then in half
8 ounces fontina cheese, fresh grated
15 fresh sage leaves
2 garlic cloves, minced
1/4 teaspoon freshly grated nutmeg
1/4 cup finely grated parmesan cheese, for sprinkling
6 ounces freshly grated parmesan cheese
1/4 teaspoon pepper
2 cups (1-inch) cubed pie pumpkin or squash
1 cup pure pumpkin puree
4 tablespoons unsalted butter
Equipment:
baking paper
baking sheet
oven
frying pan
paper towels
tongs
Cooking instruction summary:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.Heat a large skillet over medium heat. Add the bacon and cook until most of the fat is rendered and it's almost crispy. Remove the bacon and place it on a paper towel to drain the grease. Add the squash and garlic to the pan. Sprinkle with the pepper and nutmeg, stirring well. Cook until the squash is tender, stirring often, about 10 minutes.While the squash is cooking, heat another skillet over medium heat and add the butter. Once it's bubbling, add the sage leaves and cook for 30 to 60 seconds. Remove the leaves with kitchen tongs and place on a paper towel. Keep the butter on hand.Place the bread cut-side up on the baking sheet. Spread each piece evenly with a light layer of pumpkin puree. Brush the exposed crusts with the browned sage butter, drizzling it on the pumpkin if you'd like. Cover the puree with a few handfuls of cheese (not all of it yet), the bacon, the squash cubes and the sage. Cover with the remaining cheese. Bake until golden and melty, about 15 to 20 minutes. Remove and cover with finely grated parmesan before slicing. You can grate additional parmesan on top. Serve immediately.
Step by step:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Heat a large skillet over medium heat.
3. Add the bacon and cook until most of the fat is rendered and it's almost crispy.
4. Remove the bacon and place it on a paper towel to drain the grease.
5. Add the squash and garlic to the pan. Sprinkle with the pepper and nutmeg, stirring well. Cook until the squash is tender, stirring often, about 10 minutes.While the squash is cooking, heat another skillet over medium heat and add the butter. Once it's bubbling, add the sage leaves and cook for 30 to 60 seconds.
6. Remove the leaves with kitchen tongs and place on a paper towel. Keep the butter on hand.
7. Place the bread cut-side up on the baking sheet.
8. Spread each piece evenly with a light layer of pumpkin puree.
9. Brush the exposed crusts with the browned sage butter, drizzling it on the pumpkin if you'd like. Cover the puree with a few handfuls of cheese (not all of it yet), the bacon, the squash cubes and the sage. Cover with the remaining cheese.
10. Bake until golden and melty, about 15 to 20 minutes.
11. Remove and cover with finely grated parmesan before slicing. You can grate additional parmesan on top.
12. Serve immediately.
Nutrition Information:
covered percent of daily need
