Squash, Bacon & Gorgonzola Loaf
Easy

Squash, Bacon & Gorgonzola Loaf

12 minutesPrep time

60 minutesCook time

614 cal.Per serving

Ingredients for 1

Flour (all-purpose)

25 g

Flour (all-purpose)

Egg

1/2

Egg

Sunflower oil

17 ml

Sunflower oil

Baking powder

1/6 sach.

Baking powder

Red kuri squash (potimarron)

1/6

Red kuri squash (potimarron)

Bacon

17 g

Bacon

Gorgonzola

17 g

Gorgonzola

Thyme (dried)

1/6 tsp

Thyme (dried)

Hazelnuts

17 g

Hazelnuts

Yellow onion

1/6

Yellow onion

Hazelnuts (ground)

optional

8 g

Hazelnuts (ground)

Utensils

Oven, Stovetop, Frying pan, Cake pan

recipe

  • Step 1
    Preheat the oven to 180°C. In a hot pan, brown the bacon for a few minutes.
  • Step 2
    Peel & finely chop the onion.
  • Step 3
    When the bacon is browned, remove from heat and set aside.
  • Step 4
    Cut the squash into cubes.
  • Step 5
    Heat a drizzle of oil in a pan over medium heat. Add the onion and squash, season with salt, pepper and thyme and cook for a few minutes.
  • Step 6
    In a mixing bowl, lightly beat the eggs with the oil, salt and pepper.
  • Step 7
    Whisk in the flour and baking powder. (Optional: Replace 50 g of the flour with ground hazelnuts.) Add the roughly chopped hazelnuts (reserve some for the top of the cake). Mix well.
  • Step 8
    Remove the squash and onions from heat and set aside.
  • Step 9
    Gently fold the bacon, squash and a few pieces of gorgonzola into the batter.
  • Step 10
    Pour the batter into a nonstick or greased and lined loaf pan (we used a 29 x 10 cm dish here). Sprinkle the remaining hazelnuts and gorgonzola in pieces on top.
  • Step 11
    Bake for 50 minutes at 180°C. Once the loaf is golden, plant the tip of a knife into the center of the loaf. If it comes out clean, the loaf is ready, otherwise, bake it for another 2-3 min.
  • Step 12
    Serve it for ‘apéro’ or as a main with a side of green salad. Enjoy !