Glazed Squashes and Sweet Potatoes

READY IN: 45mins
Recipe by Pixies 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.

Ingredients Nutrition

  • 10 slices smoked bacon, coarsely chopped
  • 2 tablespoons unsalted butter
  • 12 cup packed brown sugar
  • 4 whole cloves
  • 12 teaspoon chili powder
  • 1 large sweet potato, cut lengthwise into 3/4-inch wedges (about 1 pound)
  • 12 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)
  • 12 cup chicken stock (homemade or low sodium)
  • 12 cup dry white wine, such as Sauvignon Blanc
  • coarse salt


  1. 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.
  2. 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.
  3. Uncover, raise heat to medium high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.

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