Chili-Brown Sugar Delicata Squash with Pears

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20 min
30 min
Chili-Brown Sugar Delicata Squash with Pears


  • 1 Pound delicata squash

  • 2 medium ripe but firm pears, sliced

  • 2 tsbp extra-virgin olive oil

  • 1/4 tsp salt

  • 1/4 tsp freshly ground pepper

  • 2 slices bacon

  • 2 tsbp water

  • 1 tsbp light brown sugar

  • 1 tsp chili powder


  1. Preheat oven to 425°F.

  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.

  3. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.

  4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate.

  5. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.


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