April 22, 2009

OF COURSE, YOU CAN SUBSTITUTE ANY WORD FOR "SQUASH" IN THAT HEADLINE...:

Squash and bacon make a match (Chicago Tribune, April 15, 2009)

2 large butternut squash, peeled, halved lengthwise, seeded, sliced into 1/4-inch slices
2 large shallots, halved, thinly sliced
1/2 cup each: red wine, maple syrup
2 tablespoons balsamic vinegar
2 tablespoons butter, cut into pieces
8 slices pancetta or bacon, cut into 1/2-inch pieces
1 teaspoon fresh thyme leaves
Freshly ground pepper
1/2 teaspoon salt

1Heat oven to 375 degrees. Layer squash and shallots in a lightly oiled gratin or other baking dish. Mix together wine, maple syrup and vinegar in a medium bowl; drizzle over squash. Dot squash with butter. Sprinkle with pancetta, thyme and pepper to taste. Cover with foil.

2Roast 30 minutes. Remove foil; sprinkle squash with salt. Raise heat to 450 degrees. Roast until squash browns slightly and pancetta becomes crisp, about 10 minutes.


...except "the Orthodox Rabbi"

Posted by Orrin Judd at April 22, 2009 9:07 AM
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