- 2 pounds yellow squash, diced in 1-inch chunks
- 3 strips bacon (we use turkey bacon), diced
- 1 tablespoon butter (we use Earth Balance soy-free dairy-free buttery spread)
- 4 ounces soft goat cheese
- 1 teaspoon olive oil (if using turkey bacon)
- Heat 10-inch deep covered skillet over medium-low heat. (Add oil if using turkey bacon. There is not enough fat in the bacon to prevent charring.)
- Add diced bacon. Brown bacon slowly until crisp, rendering out fat.
- Add squash and toss to thoroughly coat with bacon drippings.
- Add butter and stir. Cover skillet and reduce heat slightly.
- After about 5 minutes remove cover and mash squash slightly with a whisk. Replace cover. Approximately every 10 minutes thereafter, remove cover and mash squash with whisk. Monitor level of liquid in skillet. You do not want squash to become too soupy. If too much liquid is being produced by stewing, remove skillet cover and allow liquid to evaporate.
- When squash has almost reached the consistency of chunky applesauce (there still should be some defined chunks of squash), remove skillet from heat.
- Add goat cheese and stir in with whisk. The cheese should melt and be fully incorporated and should result in creamy appearance to the squash.
Recipe URL:Â http://recipeseo.com/recipe/fIQ18
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