Serves 4
1 lb slab bacon, trimmed of rind and
excess fat
½ cup dark brown sugar
4 cups ¼-inch-thick-bite-size slices
butternut squash
4 tbsp (1 stick) unsalted butter
1 handful fresh parsley leaves, chopped
Salt and pepper
Preheat the oven to 400˚. Cut the bacon
into small cubes and toss with the brown sugar in a bowl. Spread the bacon out
on a foil-lined baking sheet. Bake until the pieces are glazed and crispy yet
meaty, about 20 minutes.
Put the squash into a large pot of
salted water and gently boil over medium heat until tender, 5-10 minutes. Drain
and set aside.
Melt the butter in a large skillet over
medium heat. When it begins to turn golden, add the squash and cook until just
warmed through. Add the parsley and season with salt and pepper.
Serve the squash topped with bacon.
Sprinkle with roasted butternut squash seeds, if desired.
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