|
October
2004 Recipe
Colonial Roast Squash
The salt of bacon, sour of plums, and a touch of sugar are a
classic trio in this roast pumpkin recipe that dates back to
colonial times. Other winter squash such as butternut can be
substituted for the pumpkin.
Serves 4
-
3 tablespoons
butter
-
1⁄2 pound thickly
sliced bacon, diced
-
1 pound purple
plums
-
3-pound piece of
pumpkin
-
1 tablespoon brown
sugar
-
1 teaspoon ground
cinnamon
-
1 teaspoon ground
allspice
-
1⁄2 teaspoon salt
-
1⁄2 teaspoon ground
black pepper
Preheat the oven to
375°F. Melt a tablespoon of the butter in a frying pan and fry the
bacon until lightly browned, 5 to 7 minutes. Add the remaining
butter to the pan, turn the heat to low, and leave the butter to
melt in the pan.
Meanwhile, halve the
plums, discarding the pits, and put them in a large bowl. Discard
seeds and fiber from the pumpkin, cut away the skin, and slice the
flesh in 1-inch cubes. Add them to the plums.
Stir the brown sugar,
cinnamon, allspice, salt, and pepper into the bacon and melted
butter. Pour the mixture over the plums and pumpkin and mix well.
Spread the mixture in a shallow baking dish to make a 11/2-inch
layer. Cover dish with aluminum foil and bake in the oven, 50 to
60 minutes, until the plums and pumpkin are tender. If necessary,
remove foil toward the end of cooking so the pumpkin dries out and
starts to brown. Serve very hot.
Getting Ahead:
No problem. This dish keeps well in the refrigerator and can be
baked at least 2 days ahead. Reheat the squash, covered in foil,
in a 350°F oven until very hot.
Recipe from The Good Cook by
Anne Willan, published October 2004 by Stewart, Tabori and Chang.
^ Top
|
