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Chili-brown sugar delicata squash with pears

1 pound delicata squash (about 1 large)

2 medium ripe but firm pears, sliced

2 tso extra-virgin olive oil

1/4 tsp salt

1/4 tsp freshly ground pepper

2 slices bacon

2 TBS water

1 TBS light brown sugar

1 tsp chili powder

Preheat oven to 425 degrees.  Cut squash in half lengthwise; scoop out the seeds.  Cut crosswise into 1/4-inch slices (leave skins in--they are thin and edible!).  Toss in a lare bowl with pears, oil, salt, and pepper.  Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, about 20-25 minutes.  Meanwhile, cook bacon in a large non-stick skillet over medium heat until crisp.  Transfer to a paper towel lined plate.  Discard all but 2 teaspoons fat from pan.  Over medium heat, stir in water, brown sugar and chili powder.  Add squash and pears; toss to coat.  Crumble bacon on top.

Recipe from Eating Well November/December 2010