Bacon-Roasted Buttercup Squash with Rosemary Honey

Bacon-Roasted Buttercup SquashMy CSA provided me with a winter squash that I’d never cooked with before, and quite honestly, didn’t know the name of. After less than a minute of googling winter squash pictures, there it was: the Buttercup Squash. It looked a lot like a green acorn squash, with yellowish freckles. Shortish,  somewhat squatty, and, let’s face it: not destined to win any Squash Beauty Contests. That’s why I neglected to take any pictures of it, before I prepared it. The insides looked, smelled, and tasted almost exactly like a butternut squash, so that’s how I decided to treat it when I went about deciding how to cook it.

600-x-360wm-Squash8I wish I could call this a vegetarian recipe, and it’s tempting to do so, but, you know…bacon. You *could* omit the bacon, and it would be a delicious vegetarian recipe. (Except…it would be missing…you know…bacon.)

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This is the Rosemary Honey, after being reduced, via simmering. That rosemary gets removed, before serving.

 

I was pretty excited when I ran into this recipe by Vivian Howard. I had seen a special on her on PBS called “A Chef’s Life”. It told how she and her husband had been chefs in NYC, but had come back to the mountains of NC where she was raised, to run their own restaurant. I enjoyed very much seeing how she and her husband are utilizing the products produced in their area: produce and ingredients which are so familiar to me.

Bacon-Roasted Buttercup Squash with Rosemary Honey

See the bits of bacon, that roasted alongside the squash? My squash got very nicely caramelized, without burning.

Bacon-Roasted Buttercup Squash with Rosemary Honey

Drizzling the honey over the bacon-roasted squash, which I served over quinoa. See the reflection of the dish?

So I adapted my version of Bacon-Roasted Buttercup Squash from her recipe, and it is fantastic! I don’t think I’ll ever look for a different way of preparing winter squash again! The Rosemary Honey is what makes it so exquisite: the honey brings sweetness, the rosemary adds an herbal note, the tartness of the cider vinegar adds acidity that balances the sweetness of the honey, the pepper flakes bring a welcome zing of heat, and soy sauce contributes a meaty umami flavor. All things work together for the good of your palate, and I guarantee, you’ll be giving thanks for this recipe!

Serve the Bacon-Roasted Buttercup Squash over Quinoa for a satisfying winter meal that is packed with flavor.

This is one of those recipes that you’ll NEED in your recipe repertoire next time a winter squash shows up in your CSA basket. So, please, do yourself a favor and Pin this to Pinterest, so it will be there when you need it!

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Bacon Roasted Buttercup Squash with Rosemary Honey
Yields 4
Savory, but slightly sweet and spicy, this recipe for roasting squash or other root vegetables is divine!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the Rosemary Honey
  1. 1/2 c. honey (I used Sourwood Honey: yum!)
  2. 1/4 c. cider vinegar
  3. 1 T. soy sauce
  4. 2 sprigs of fresh rosemary
  5. 1/4 t. red pepper flakes
For the Roasted Buttercup Squash
  1. 5 c. Buttercup Squash, diced into 1/2" cubes
  2. (alternatively, you could use many other types of root vegetables, such as acorn squash, butternut squash, carrots, or sweet potatoes)
  3. 8 slices of bacon, sliced into 1/2" slices
  4. 1 T. brown sugar
  5. 1 T. canola oil
  6. Sea salt, and freshly ground black pepper, to taste
  7. Quinoa
To make the Rosemary Honey
  1. In a small saucepan, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer over medium heat. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken. Remove from heat, allow to cool. Discard rosemary.
To Roast the Squash and Bacon
  1. Pre-heat the oven to 375º. In a bowl, toss together the squash, bacon, sugar and oil, and season with sea salt and freshly ground black pepper, generously. Spread the squash and bacon onto a parchment paper lined rimmed baking sheet, into a single layer. Roast, stirring the mixture about halfway through roasting to ensure more even caramelization. This should take 25-30 minutes, depending on your oven. Spoon mixture over quinoa, and drizzle with honey.
Notes
  1. The hardest part of this recipe, to me, is preparing the squash itself: peeling it, scooping out the seeds, and getting a nice, even dice on the little pieces of squash. Your perseverance will be deliciously rewarded.
Adapted from Vivian Howard, Chef & the Farmer, Kinston, N.C.
That Susan Williams https://www.thatsusanwilliams.com/
Bacon Roasted Buttercup Squash with Rosemary Honey #fall #recipe #buttercup #squash #roasted


The rosemary honey adds such a “wow!!!” factor. You’re going to LOVE this recipe! Don’t forget to Pin it!


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