Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 18, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Just Five: Delicata Squash with Pears and Pancetta

October 15th 11:10am, 2012



Although you’ve probably noticed delicata squash at the store or farmers market and assumed it was just a gourd for decoration, you would’ve been wrong to have passed it by. It’s the kinder, simpler version of butternut squash; there’s no need to peel these sweet and tender babies, and the skin is beautiful. I frequently cook delicata squash with soy sauce, sugar and jalapeño peppers, or cinnamon, maple syrup and butter, but this simple pancetta and pear preparation is my favorite. The salty, chewy pancetta is the perfect foil for the sweet squash and pear, and the chili powder and brown sugar give it a glaze with just a little kick. Add a bit more chili powder if you enjoy more spice. Just looking at this dish makes me want to put on jeans, boots and a sweater and kick a pile of leaves at a pumpkin patch. Well, to be honest, it really just makes me want to grab a fork.

Delicata Squash with Pears and Pancetta
Adapted by Dee Ryan from a recipe originally published on eatingwell.com
1 to 3 servings

1 delicata squash
1 pear, ripe but firm (I prefer red pears.)
1 Tbsp. olive oil
1 oz. diced pancetta
2 Tbsp. brown sugar
1 tsp. chili powder (or more to taste)

• Slice the squash in half, lengthwise, and remove the seeds with a spoon. Discard the seeds. Slice the lengths into 1/2-inch thick “half moons.”
• Core and chop the pear into ¾-inch cubes.
• In a large skillet, heat 1 tablespoon of olive oil and add the diced pancetta. Saute the pancetta for about 4 minutes and then add the squash and saute for another 3 minutes.
• Stir in the pear cubes, brown sugar, chili powder, and 2 tablespoons of water. Cover and cook for 2 minutes, or until fork tender. Serve warm, or at room temperature.

By Dee Ryan

Tags: , , , , , , ,

Leave a Reply

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004