Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Prepare the grill for roasting (indirect grilling) at 350°F air temperature with
strong wood smoke.
Toss the squash pieces in 2 tablespoons of olive oil. Place in a single layer on a
wire cooling rack and season liberally with salt and pepper. Place the rack in the
indirect zone, close the grill lid, and roast for 45 to 60 minutes, rotating once
halfway through the cooking time. Remove from the grill and reserve.
Cook the bacon to medium doneness. Drain and reserve.
Toast the pine nuts in a skillet over medium heat with a splash of olive oil and a
pinch of salt until lightly browned, about 8 minutes. Reserve.
Melt the butter over medium heat in a large skillet. Add the onion and garlic,
then sauté until translucent and tender, about 10 minutes. Reserve.
Beat the eggs in a large bowl. Whisk in buttermilk. Fold in the squash, bacon,
onion, garlic, Campo de Montalban, parsley and croutons.
Grease a 10-inch cast-iron skillet. Transfer the mixture into the skillet and place
the skillet in the indirect zone of the grill at the same 350°F used to roast the
squash. You no longer need smoke, but it doesn’t hurt. Roast for 40 minutes with
the grill lid closed, turning once. Top with the Pecorino Romano, and roast 10
minutes more (with the grill lid closed again).
Finish with a sprinkling of flaky sea salt and serve hot.
Serves 6 to 8
3 pounds butternut squash, peeled,
seeded and cubed
Extra virgin olive oil
Fine gray sea salt
Coarsely ground black pepper
1 pound bacon, cut into "batons" (thick
sticks)
2 ounces shelled pine nuts
2 tablespoons unsalted butter, plus
more to grease the skillet
1 red onion, diced
1 large garlic clove, chopped
3 eggs
1 cup buttermilk
8 ounces Campo de Montalban cheese
(or Manchego), shredded
1 cup Italian parsley, chopped
2 cups croutons
10-inch cast-iron skillet
½ cup finely grated Pecorino Romano
cheese
Flaky finishing salt, such as Maldon
Smoke-Roasted Butternut Squash Casserole
Filled with butternut squash that has been smoke-roasted before joining the other
ingredients, this dish is not only incredibly flavorful but also looks beautiful. With all that
smoky goodness, plus bacon and cheese, how could it not be a hit?