Recipe by Pixie's Kitchen
From Martha Stewart Living Thanksgiving 2007. Posting for safe keeping and hoping to try this Thanksgiving.
Top Review by Chef Tweaker
I forgot to post this review! I followed the recipe as written. I was excited because I had delicata squash to use. I did not peel the squashes. I'm not sure how I feel about leaving the peelings in. They are edible but have a crisp texture that isn't so nice on the palate. It does look pretty though with the peelings on. So if you are going for presentation, leave them on. Also I think I stirred it too much. It made everything mush together and lose some of the presentation. The flavors were really good and not too sweet which is what I liked best.
- 10 slices smoked bacon, coarsely chopped
- 2 tablespoons unsalted butter
- 1⁄2 cup packed brown sugar
- 4 whole cloves
- 1⁄2 teaspoon chili powder
- 1 large sweet potato, cut lengthwise into 3/4-inch wedges (about 1 pound)
- 1⁄2 hubbard squash, seeded and cut into 1-inch wedges (about 2 pounds)
- 2 large delicata squash, cut crosswise into 1-inch rings and seeded (about 1 1/2 pounds each)
- 1⁄2 cup chicken stock (homemade or low sodium)
- 1⁄2 cup dry white wine, such as Sauvignon Blanc
- coarse salt
Directions See How It's Made
- Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
- Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, stir gently. Bring to a simmer, Cover, and cook until vegetables are tender, about 20 minutes.
- Uncover, raise heat to medium high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.