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
- Preheat oven to 425°F/218°C.
- 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.
- Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.
- 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.