I purchased delicata squash for the first time last week, unsure how to prepare it I found a recipe in my Eating Well magazine, I made a couple tweaks to the recipe. I was told delicata squash is nicknamed the sweet potato squash, since it’s similar in size. Winter squash is a good source of Vitamin A(in the form of beta-carotene), Vitamin C, potassium, fiber, and manganese. Source: WHFoods
- a 1 lb. delicata squash
- 1 pear sliced, and 1 persimmon sliced(or 2 pears)
- 3-4 slices of bacon
- 2 Tablespoons Coconut Oil
- 1 Tablespoon of Maple Syrup
- 1 teaspoon of sea salt
- 1/2 teaspoon of pepper
- 1 teaspoon of chili powder
- 2-3 tablespoons of Chicken Stock or Water
Preheat oven to 425* F. Cut the squash in half, remove the seeds. Cut squash into 1/4th inch slices. In a bowl mix together squash, sliced fruit, salt and pepper. You can either place the mixture onto a cooking sheet or place it in a casserole dish. Place in the oven for 20-25 minutes until tender, stirring once or twice. Next step is to cook the bacon, you can either cook it in a pan, or bake it in the oven. If you bake it in the oven, take 2-3 teaspoons of the fat that’s collected and place it into a large skillet, if you prepare the bacon in the skillet, remove the bacon once cooked and leave the bacon fat in there. Over medium heat stir in chicken stock/water, chili powder, and maple syrup. Add the squash and fruit, toss to coat and cook until the liquid becomes syrupy. Crumble the bacon on top.
This dish turned out really well, I had a friend over for dinner, and he probably would have eaten the entire dish, had I let him. It’s simple to make, and would be a great side dish for Thanksgiving.
This post is part of Real Food Wednesday.