Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors.
Featured in: How Andrew Carmellini Does a Fall Dinner Party
- 3 butternut squash (about 8 lbs.)
- 1 tbsp. olive oil
- 1 lb. slab bacon, cut into 1/4-inch cubes
- 3 large yellow onions, finely chopped
- 2 sprigs thyme
- 1 cup white wine
- 2 cups chicken stock
- Kosher salt and freshly ground black pepper
- Sage leaves, to garnish
- Heat the oven to 375°. Peel each squash and cut off the “necks.” Cut the necks crosswise into 3⁄4-inch slices, place in a bowl, and toss with the olive oil to coat. Using a vegetable peeler, peel about 12 vertical strips of squash off the base and place in a bowl of ice water. Reserve the remaining squash bottoms for another use.
- Heat a large roasting pan over medium-high. Add the squash slices, and cook, turning once, until lightly caramelized, about 10 minutes. Transfer the squash to a plate.
- Reduce the heat to medium-low, add the bacon, and cook, stirring occasionally, until its fat renders, 8 to 10 minutes. Stir in the onions and thyme, and cook, stirring, until the onions are soft, about 8 minutes. Return the squash to the pan, pour in the wine, and cook until reduced by half, about 5 minutes. Add the chicken stock, season with salt and pepper, and transfer the roasting pan to the oven.
- Bake the squash until tender, about 40 minutes. Transfer the squash and cooking juices to a serving platter and top with the raw strips of squash and sage leaves.