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Roasted Winter Squash with Chestnuts

Great side dish paired with turkey or ham. You can roast the squash in advance, then toss them with the crisp bacon and chestnuts just before serving.  You can also substitute sweet potato's for the winter squash. Ingredients: 2 lb. squash, peeled and cut into 1⁄2 inch cubes 1 Tbs Olive Destination Nocellera Extra Virgin Olive Oil Salt and freshly ground pepper to taste 1/2 lb. thick-cut bacon, cut into 1⁄2-inch pieces 1 cup chestnuts halved 1/4 cup chopped green onions, green portions only Directions: Preheat an oven to 375ºF. In a large mixing bowl, toss the squash with the olive oil, salt and pepper. Spread the squash out on a baking sheet in a single layer. Roast, stirring occasionally and rotating the pan after about 25 minutes, until the squash is tender and golden around the edges, 45 to 50 minutes. Meanwhile, in a large fry pan over medium heat, fry the bacon, stirring occasionally and draining the fat from the pan as needed, until golden and crisp, about 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Drain all but 1-2 Tbs. fat from the pan. Add the chestnuts and sauté, stirring, until heated through, 2 to 3 minutes. Return the bacon to the pan along with the roasted potatoes and green onions. Stir to mix and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 4 Submitted by Linda O'Connell

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