This week’s theme for the I Heart Cooking Club is utilizing in season ingredients. Even though I live in a city like New York City where much of our food is imported so getting a mango in December or butternut squash in May is never a problem, I still try to buy in season produce to get the best quality ingredients. The taste is much better when the produce has not been in a hot house for 6 months or travelled over oceans so that we can enjoy it off season weeks after it has been picked.
Right now, pumpkins and all varieties of winter squash are in season. I picked up a butternut squash at the Union Square Farmer’s Market and utilized it in this Donna Hay recipe.
1 small butternut squash, peeled, seeded and quartered
12 bacon slices
1/4 cup olive oil
salt and pepper, to taste
Preheat oven to 325 F.
Season squash quarters with salt and pepper.
Wrap 3 slices of bacon around each squash quarter.
Place in a baking dish. Add olive oil and turn around squash quarters to coat with the oil on all sides.
Roast for 1 hour and 15 minutes, until squash is tender and bacon is crispy. (I cooked it for longer than her recipe suggested so that the bacon could become more crispy)
Although I love bacon as much as the next person, I thought it was a bit overpowering in this. You definitely need a fresh, green salad to accompany this to combat the pork fat.
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