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Gallery Glazed Squashes and Sweet Potato Credit: Anna Williams Recipe Summary Servings: 12
Ingredients Ingredient Checklist 10 strips smoked bacon, coarsely chopped 2 tablespoons unsalted butter 1/2 cup packed dark-brown sugar 4 whole cloves 1/2 teaspoon chili powder 1 large sweet potato (about 1 pound), cut lengthwise into 3/4-inch wedges 1/2 Hubbard squash (about 2 pounds), seeded and cut into 1-inch wedges 2 large delicata squashes (about 1 1/2 pounds each), cut crosswise into 1-inch rings and seeded 1/2 cup homemade or low-sodium store-bought chicken stock 1/2 cup dry white wine, such as Sauvignon Blanc Coarse salt, to taste
Gallery Glazed Squashes and Sweet Potato Credit: Anna Williams
Recipe Summary Servings: 12
Gallery
Glazed Squashes and Sweet Potato Credit: Anna Williams
Glazed Squashes and Sweet Potato
Credit: Anna Williams
Glazed Squashes and Sweet Potato
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 10 strips smoked bacon, coarsely chopped 2 tablespoons unsalted butter 1/2 cup packed dark-brown sugar 4 whole cloves 1/2 teaspoon chili powder 1 large sweet potato (about 1 pound), cut lengthwise into 3/4-inch wedges 1/2 Hubbard squash (about 2 pounds), seeded and cut into 1-inch wedges 2 large delicata squashes (about 1 1/2 pounds each), cut crosswise into 1-inch rings and seeded 1/2 cup homemade or low-sodium store-bought chicken stock 1/2 cup dry white wine, such as Sauvignon Blanc Coarse salt, to taste
Directions
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, and 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.
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
7 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
7 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 0
All Reviews for Glazed Squashes and Sweet Potato
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Glazed Squashes and Sweet Potato
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
