Photo: Stewed Butternut Squash with Apples and Smoked Bacon Recipe
Ingredients
- 1 tablespoon olive oil
- 4 strips thick-cut smoked bacon, diced
- 1 1/2 cups small diced onions
- 1 tablespoon minced garlic
- 2 tablespoons unsalted butter
- 1 Granny Smith apple, peeled, cored and diced
- 1 (2 pound) butternut squash, peeled, seeds removed and diced
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup maple syrup
- 2 cups chicken stock
Directions
Set a medium saute pan over medium heat. Add the olive oil and bacon and render, stirring often, until crispy, 6 to 8 minutes. Add the onions and cook until lightly caramelized, 4 to 5 minutes. Add the garlic, butter and apples and cook, stirring often, until the apples are tender, about 5 minutes. Add the squash and increase the heat to medium-high. Cook the squash, undisturbed, for 3 to 4 minutes. Stir, then add the nutmeg, thyme, salt and pepper. Cook for another 3 to 4 minutes and add the maple syrup and the stock. Bring the liquid to a boil, cover the pan, and reduce the heat to medium. Cook until the squash is tender and most of the liquid has evaporated, about 15 minutes. Remove the lid, stir the squash, gently, and reseason if necessary.
Serve immediately while hot.
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By Rosita S
on January 04, 2012
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The taste was good. Unique. Not like something we'd normally have. I left the bacon out. but put in a splash of tabasco chipotle sauce. I also used dried thyme. My son gave it an "8"; he thought it would be better with the bacon. I found it to be a little greasy, even without the bacon. I definitely agree that this would best be made in a larger pan. In the end, it turned out to be not "stewed butternut squash", but "butternut squash stew".
By mon1ed
Ball Ground, GA
on December 26, 2011
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Very good and easy to make. Preparation ahead of time makes this dish go even faster!
By Chocolate Addict
California
on December 21, 2011
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Everybody loved it! I think it was a great substitute for the normal vegetable side dishes (green beans, broccoli, etc., but probably will remain a dish served just a few times a year. We served it with Sandra Lee's brined pork chops and all of the flavors worked really well together! I also cut back on the stock by 1 cup and added just about the full amount of maple syrup and it turned out perfectly! Definitely needs to be cooked in a large pan, not a medium one.
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