Ingredients for Glazed Squashes And Sweet Potatoes
- Smoked Bacon
- Unsalted Butter
- Brown Sugar
- Whole Cloves
- 1/4 teaspoon chili powder
- 1 large sweet potato, peeled and cubed
- Hubbard Squash
- Delicata Squash
- Chicken Stock
- Dry White Wine
- Coarse Salt
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How to Make Glazed Squashes And Sweet Potatoes
- Cook bacon in a large sauté pan over medium heat until browned and crisp, about 12 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain. Reserve 2 tablespoons bacon drippings in the pan; discard the rest.
- Add butter to the pan with the reserved bacon drippings. Melt over medium heat.
- Add brown sugar, ground cloves, and chili powder. Cook, stirring constantly, until fragrant, about 1 minute.
- Add cubed sweet potato, butternut squash, and acorn squash to the pan. Stir to coat with the spice mixture.
- Pour in chicken or vegetable stock and white wine. Season generously with salt and freshly ground black pepper.
- Bring the mixture to a simmer, cover, and cook until vegetables are tender, about 20 minutes. Stir occasionally to prevent sticking.
- Uncover the pan and raise the heat to medium-high. Cook, stirring frequently, until the liquid reduces to a syrupy glaze, about 5-7 minutes.
- Stir in the cooked bacon pieces.
- Carefully transfer the glazed squash and sweet potatoes to a serving platter. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
38g
Fat
10g
Carbs
3g
