I have always loved November, and when I say “loved” in meanLOVED! That constant chill in the air, theperfect balance betweendays with bright blue skies and gray, darkcloudy skies, an endless string of sweater weather and then there is the food. Those family recipe favorites don’t appear nearly enough throughout the year, but in November – they come back in all of their delectable, comforting glory.
Speaking of food, it seems ((to me)) that most of the attention for the big meal goes to the main course:thebird. Not only is there the dark vs. white debate, there is deep fried vs. oven roasted, andmy favorite: what to do with all of the leftovers.
{{Here are two of my favorite turkey leftover recipes that will resolve that issue in short order! and }}
But for me, it’s all about the sides. Stuffing, chicken & dumplings ((you may think “c & d” is a main dish – but when nestled beside a slab of turkey, it becomes a “side”, haha)), green beans ((trust me, these are not your average green beans!)), deviled eggs and mashed potatoes. Then there is the salad section:potato salad, apple salad, pistachio salad ((or, as we call it: green fluff “)),cranberry salad & Asian salad. Yes, there is a good reason I bring my stretchy pants to Thanksgiving dinner, ho hum.
Even with all of those yummy tried & true sides to indulge in, I am always looking for something new & different to bring to the table. And this, my friends is “the one”. First off, it is gorgeous – the Fall oranges, a sprinkling of green & that beautiful pop of red from the bacon, yes it is eye-catching. Then, there is a sweet & savory, herbed& smoky aroma that tells us this dish is more than just a pretty face. Last, the taste … well, we will get to that in a minute.
Now that I have your attention, let’s talk turkey ((sorry, that was really bad)). One of the biggest draw backs to cooking with butternut squash, or any of thefall & winter squashes, is peeling them. Really, if you aren’t careful, you could easily become a band-aid model by the end of that chore. As if the jobweren’t hard enough already, the more you peel, the more slippery the squash become. If they weren’t so tasty & pretty, I would never mess with them.
That problem was my inspiration for this recipe. I am all about rustic, delicious and easy, and by simply slicing the UNPEELED squash into rings, the hardest part of any squash recipe is omitted. ((Now, you are using a sharp knife, so just because it is easy doesn’t mean you don’t need to pay attention to all ten of your fingers – at ALL times.)) I love the look of some full moons and some half moons, and isn’t that color pretty??
Leaving the peels onsimplifies the preparation and adds to the rustic beauty of this dish. Now, I personally don’t like to eat the peels, but the task of cutting that portion off between bites is so much easier after the squash are roasted.
The acorn squash was a little more tricky to slice, and certainly not worth losing a finger over, so just cut it in half ((giving you a stable, flat edge)) and then slice.
Once all of the squash is sliced, arrange the pieces in a single layer on parchment-lined baking sheets and top with chopped, thick-cut applewood smoked bacon, brown sugar anda teaspoon of salt & pepper.
I used a blend of fresh herbs that I grow in my gardens. I highly recommend finding a sunny spot to grow thyme, chives & rosemary ((which are perennial in my zone)). I also keep oregano, parsley & mint in pots by my back door — and I have bushes and bushes of my favorite variety of sweet basil – “Emily’s Basil”. I save somuchmoney by growing my own herbs ((and most of them are just grown by seed)) – so for pennies, I have access to the freshest, tastiest herbs that any 5 star chef would be thrilled to have.
For the remainder of this post and the yummy fall recipe ((which totally reflects my view of a copper sink:simple,timeless, affordable & beautifully rustic)) please CLICK HERE.
