Winter Squash Ragout
Ready in 25 minute
Serves : 8
1 cup Smoked bacon; diced
1 tablespoon Unsalted butter
1 cup Onion; diced
2 Acorn squash; diced into 1/2″ cubes
2 cups Spaghetti squash; diced into 1/2″ cubes
3 cup Butternut squash; diced into 1/2″ cubes
2/3 cups Chicken Stock
1/3 cup Hazelnuts; coarsely chopped
2 tablespoons Chives; chopped
salt and pepper; to taste
Place a large skillet over medium heat.
Add bacon and slowly render off all fat, about 5 minutes.
Remove bacon from pan and reserve.
Drain fat, reserving 1 tsp. in the skillet
Add butter and onions to fat and saute till golden.
Add squash and turn heat to high.
If pan is not hot enough, squash will begin to break down.
Cook for 6 minutes or till al dente and add bacon.
Deglaze with chicken stock and cook until stock had reduced and squash is tender – about 5 minutes longer.
Add more stock if skillet becomes dry.
Add hazelnuts and chives just before serving.
Salt and pepper to taste.
By Katherine Haslam