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Chayote Squash with Bacon and Cream
 
   
 
 
 
 
4 lbs chayote squash (peeled, seeded and quartered into 4 pieces)
2 garlic cloves, finely chopped
1 cup FUD Mexican Cream
4 slices FUD Selecto Bacon
1 cup Italian dressing
 
 
 
 
½ bunch fresh parsley (chopped)
Aluminum foil
 
 
 

 
 

Preheat the oven to 400°F. Mix the chayote squash with the Italian dressing, FUD Mexican Cream, and garlic; let the squash marinate for 15 minutes.

Spread the marinated squash on a baking sheet lined with foil, then bake for 40 minutes, occasionally moving and flipping each piece; remove from the oven and set aside to cool.

Fry the FUD Selecto Bacon in a skillet over medium heat until crisp but not burned; once cool, chop each strip into fine pieces creating bacon bits.

Serve the chayote squash cold, sprinkled with bacon bits and chopped parsley on top.

 
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