I make this dish frequently throughout the fall and winter months.
2-3 pounds winter squash (butternut, buttercup, acorn, milk pumpkin, etc)
½ pound bacon
1 large yellow onion, coarsely chopped
2-3 tablespoons toasted pine nuts
2-3 tablespoons grated Parmesan cheese
Cook the squash until just fork-tender. (Flavor is best when roasted
in the oven but when I am in a hurry, I cut the squash into one-inch
chunks, peel off the tough outer skin and cook in the microwave for
approximately 10 minutes on high, or just until fork-tender).
Meanwhile, in a large skillet, cook the bacon until crisp, drain and
leave just enough fat for cooking the onion. Cook the onion until it is
translucent. Cut bacon into small pieces.
Remove squash from oven and toss with the onion, bacon and toasted pine nuts. Top with grated cheese.
Vicki’s variations:
After cooking the squash, I toss it into the
skillet along with the onions and bacon. Then I add one minced garlic
clove, ¾ cup chicken broth, a “hardy splash”—perhaps 2 teaspoons—of red
wine vinegar and 1-2 teaspoons minced herbs such as thyme and rosemary
(since rosemary is very strong I use 2 parts thyme to 1 part rosemary).
I also love to add fresh tarragon and parsley. I let the mixture come
to a simmer just long enough for flavors to blend, 2 minutes maximum.
Sometimes I also add a pinch of dried red pepper flakes.
Makes approximately 6 cups