09 November 2017

Improv Cooking Challenge: Winter Squash & Bacon

November's Improv Cooking Challenge is all about winter squash and bacon. Winter squash -- particularly butternut -- was my childhood gateway to squash love and I am still quite capable of eating an entire tray of roasted squash all on my own with no accompaniments. There's just something about roasted winter squash -- rich, creamy, sweet, earthy -- that I cannot get enough of.


For this Improv Cooking Challenge dish, I roasted delicata squash with Brussels sprouts, shallots, and pancetta:

Delicata squash is a recent discovery for me. I first heard about it in cookbook club and then it began appearing in my CSA share. It is, as far as winter squashes go, adorable -- a plump little yellow-and green-striped sausage of a squash. The thin, edible skin that makes it much easier to process than some of the other, sturdier-looking winter squash and the flavor is rich and creamy -- kind-of like a cross between a sweet potato and butternut squash. If you want to try my recipe, but can’t find delicata squash, acorn squash can be substituted (but you won’t be able to eat the skin).

My CSA share Brussels sprouts were excessively wee -- like marbles or large blueberries -- so I roasted them whole. Larger sprouts will need to be halved or quartered to make sure they’re done at the same time as the squash.

I used Pancetta, “the Italian bacon,” because I’m fancy. No, actually, I was just too lazy to buy thick-cut bacon and cut it into lardons. The grocery store sells three varieties of diced pancetta and I saw that as I sign I should take the easy way out.


Delicata & Brussels Sprouts With Pancetta

Yield: 4 side dish servings

Ingredients

  • 2 ounces diced pancetta
  • 1 Tbsp olive oil
  • 2 delicata squash, halved, seeded, and sliced into ½” thick half moons
  • 8oz small Brussels sprouts, trimmed
  • 2 shallots, sliced thickly (like pound coins)
  • 1 tablespoon chopped fresh rosemary leaves
  • ¼ or more red chile pepper flakes, to taste
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F and line a large rimmed baking sheet with aluminum foil.
  2. Set a skillet over medium-high heat and combine the pancetta with the oil. Cook, stirring, until the pancetta pieces have started to crisp and render off some of their fat.
  3. Combine the squash in a bowl with the Brussels sprouts, shallots, and rosemary. Add in the browned pancetta with its oil, chile pepper flakes, salt, and black pepper. Toss well, combining thoroughly to make sure all the vegetables are coated. If they seem a little dry, add a splash of olive oil.
  4. Spread in a single layer on the foil-lined baking sheet. Try not to crowd the vegetables together or they will not roast so prettily. Cook for 20 minutes or until the sprouts and squash are tender and their the edges are starting to brown.

The dish can be served immediately, but (imho) it's better if allowed to cool down a bit -- the flavors seem to stand out more. Makes about four servings as a side dish. If you have leftovers, it is really delightful (like, I specifically hold some back just to do this) on a flatbread with fontina and blue cheese:

Brush flatbread with a little olive oil (garlic-infused is fab). Top with shredded fontina cheese, then roasted vegetables, then a scatter of crumbled blue cheese. Sprinkle with chopped fresh rosemary. Bake on a pizza stone in a 425°F oven about 10 minutes or until the crust is crispy and the cheese has melted. Remove from oven and eat. It's fabulous.


For anyone new to my blog, the Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the second Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.




2 comments :

  1. I'M DYING HERE! Flatbread?! Really!? Now that's over the top -- I can't wait to try your recipe.

    ReplyDelete
  2. I LOVE the idea of turning this wonderful side dish into a main dish by putting it on flatbread! YUM

    ReplyDelete

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