Sweet Chili Delicata Squash and Pears Recipe
I saw this recipe on Eating Well and decided to make my own version, since I had just acquired 20 lbs of Delicata squash. If you've never had Delicata squash, you're in for a treat! Milder and a bit sweeter than it's cousin the Butternut squash. If you can only get Butternut squash, feel free to substitute it in this recipe. The balance of flavors in this dish are just about perfect. I ate way too much.
1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 teaspoons extra-virgin olive oil
1/2 teaspoon unrefined sea salt
1/4 teaspoon freshly ground pepper
4 slices nitrate-free bacon
1 tablespoon raw honey
1 teaspoon chili powder
Preheat oven to 425 degrees.
Wash the the squash. Cut in half lengthwise and scoop out seeds and pulp. Slice each half into quarter inch slices. There is no need to peel this squash. The skin will become very tender during the roasting.
In a glass casserole dish toss the sliced squash and pears in the olive oil and sprinkle with salt and pepper.
Place casserole dish in the oven and roast for 20 to 25 minutes until squash are tender, stirring a couple times in between.
Meanwhile, cook bacon and reserve 2 teaspoons of the fat. Allow bacon to cool and crumble it.
Allow the bacon fat to cool to a slightly warm temperature, but not hot. Mix it with the honey and chili powder.
Remove cooked squash and pears. Drizzle with the bacon and honey dressing and sprinkle with bacon crumbs. Toss to coat and serve warm.