Neat little idea the chef in Texas Pete Land had.... If I do it, I'm going to use this giant "pink" winter squash we grew this summer, and probably some roasted Vidalia in place of the leek. Not sure about the bacon choice yet, but I can truly say this is the first recipe that ever included "lardon" formation, which I'm pretty sure means little ribbons of pre-cooked bacon strips.
Here's the recipe from a press release, so please note: the punctuation is theirs, not mine:
Roasted Acorn Squash w. Texas Pete® Chipotle Hot Sauce, Honey & Bacon
2 Acorn Squash, washed thoroughly & cut 1/2
Kosher Salt & Fresh Black Pepper
4 Tbsp. Butter, melted
1/4 cup Texas Pete® Chipotle Hot Sauce
4 Tbsp. Brown Sugar
1/4 cup Honey
.25 lb. Bacon, thick cut, sliced into lardons, cooked until crispy
1/4 bunch Scallions, bias cut
1 Leek, julienne, baked in 200° oven for 12-14 minutes
Heat oven to 325°. Season Acorn squash with salt and pepper. Place Acorn
Squash flesh side down on lightly oiled baking sheet tray. Roast for
25-30 minutes. Remove Acorn Squash from oven & invert. Combine
butter, Texas Pete® Chipotle Hot Sauce, brown sugar, and honey - drizzle atop Acorn
Squash. Roast for an additional 18 to 20 minutes. To serve: Cut Acorn
Squash into quarters & generously garnish with bacon lardons, chopped
scallions & crispy baked leeks.
(WINSTON-SALEM, NC (October 24, 2011) - Tim Grandinetti, special events chef for TW Garner Food Company, recently developed a winter squash recipe to transform a simple vegetable into something special. The result, an Acorn Squash "flavor bomb" fitting the chef's high-energy personality. Enjoy.
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