what we ate tonight (chili-brown sugar squash and pears)

We had chili-brown sugar squash and pears for dinner tonight and it was decent autumnal food (even reheated).

The recipe’s from EatingWell (see link above) and is as follows:

  • 1 pound delicata squash (about 1 large) – I used butternut squash instead
  • 2 medium ripe but firm pears, sliced – mine were Williams
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices bacon – no bacon for us, but if you eat of the pig, the flavour would be a good addition
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder
  1. Preheat oven to 425°F/218°C.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
  3. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
  4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
  5. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

I didn’t do the final step, because I am lazy. I just added the water, sugar and chili to the baking dish directly. It worked for me.


2 responses to “what we ate tonight (chili-brown sugar squash and pears)

  1. I am intrigued (and mostly ecstatic to see another new post here, I keep meaning to get some new recipes up, but get swamped by work), I wonder if the pears will win Xander over to it more, he’s only so-so with squash….

  2. I don’t usually think that squash has much of a flavour, so this was mostly chili-brown sugar-pears for me. I will probably make it in the future, but will serve it with greens (or spinach or similar).

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