Happy Monday, y’all.
I think. We were so incredibly busy all weekend, Beloved – who is winging his way to Memphis as I write this – said it would be a relief to go to work today. If I’d gotten any sleep last night, I’d agree (why I got no sleep last night is a story for later this week; now that I think about it, it would make a good Spin Cycle, which is “rules”). At any rate, I did get a couple of really good recipes out of the busyness of the last two days, one of which was a beautiful dessert that was eaten before I could photograph it. So I guess I’ll have to make it again, perhaps tonight.
The other recipe is this one. We were absolutely thrilled to find our squash farmers present at the tiny farmer’s market in Seville, Ohio, which is on the way to our butcher. (Should I tell you that they also raise and sell goats for meat and that we’re going to talk to them about buying one? No?) This means, of course, that winter squashes are again in season, and if you recall from last year I just adore the things.
We’ve been purchasing a squash here and there for the last 3 weeks, and have gotten a couple in our CSA box, but the few we’ve actually bought have been a bit on the expensive side – anywhere from $1.50 to $3 a pound, and while that’s cheaper than what we’d spend for organic squash at the store it’s still a little pricey. Our squash farmers, though, grow a mind-boggling variety and only charge between 75 cents and $1.25 per squash.
I damn near hugged Mrs. Squash Farmer when I saw her Saturday.
Out of all the winter squash varieties, delicata is my favorite, closely followed by kabocha, then butternut, but I’ll cook and eat any kind I can get my hands on. Delicata, though, are easy to peel (you don’t have to peel them at all if you don’t want to), relatively easy to cut up and not quite as sweet as many varieties, making it quite versatile. I made this hash with one Sunday morning to go with brunch, and it was just delicious – creamy and sweet and savory, all at the same time.
You can, of course, omit the bacon if you prefer; cook the squash and onion in ghee or clarified butter and it should be fantastic. If you can’t find delicata squash, butternut would be a good substitute, although it would make the dish a bit sweeter.
Squash and Bacon Hash
1 pound delicata squash, peeled, seeded and cubed
1 small onion, diced
4 slices bacon, diced
Salt and freshly ground pepper, to taste
Bring 2 quarts of water to a boil; add a tablespoon of salt. Parboil the squash for 3 to 4 minutes; drain and rinse with cold water until cool.
Cook the bacon in a large, heavy skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
Do not remove any of the fat rendered from the bacon; add the onion and cook until it begins to soften slightly, about 3 minutes. Increase the heat to medium-high and add the squash to the pan. Saute, stirring frequently, until the squash is fork tender and beginning to brown. Remove from the heat and stir in the reserved bacon; season to taste with salt and pepper and serve.
Nutrition (per serving): 220 calories, 17.3g total fat, 25.8mg cholesterol, 321.8mg sodium, 501.5mg potassium, 11.6g carbohydrates, 2g fiber, 3.2g sugar, 5.7g protein.