This sweet & savory dish is perfect for your Thanksgiving menu
or throughout Fall and Winter
6 strips of center-cut bacon (see note)
1/4 lbs. cubed peeled butternut squash (1-inch cubes)
3 medium granny smith apples, peeled and cut into wedges (about 4 cups)
2 medium pears, peeled and cut into 1-inch cubes
1/4 c. cold butter, cut into chunks
1/2 c. packed brown sugar
1 Tbls. unbleached all-purpose white flour
1 t. salt
1/4 t. ground cinnamon
1/4 t. ground mace (or 1/8 t. nutmeg)
1/2 c. chopped pecans
Preheat oven to 350 degrees.
In a skillet, cook bacon over medium heat until almost crisp, stirring occasionally. Drain on paper towels. Break into ½-inch pieces and set aside (or refrigerate until ready to assemble).
Combine squash, apples and pears in a lightly greased 13x9-inch baking dish.
In a mini food processor add brown sugar, flour, salt, cinnamon and mace (or nutmeg). Add butter chunks and pulse until mixture resembles coarse crumbs. Transfer to a medium bowl. Fold in pecans and bacon. Sprinkle over squash mixture.
Bake until squash and fruit are tender, 50-55 minutes
Serves 10-12.
I like to use my microwave to cook bacon (place strips on a paper plate lined with several pieces of paper towel, lay a piece of paper towel on top and microwave on high for 2-3 minutes (check periodically; add more time if needed).