Introduction

Squash - a delightful side dish for any Thanksgiving table. But with the addition of bacon suddenly "delightful" becomes extraordinary. The mashed potatoes and cranberry sauce will feel neglected while your diners help themselves to heaping quantities of this deliciously simple dish.

Large chunks of unpeeled butternut squash roasts in a hot oven with smokey bacon, garlic, leek, coriander, cumin and rosemary. What emerges from the oven is a fragrant dish that will surely win the hearts of those who protest the inclusion of squash at the holiday table.

You must believe me when I say this because I happened to be married to one of those squash neigh-sayers.

I could see the look of dread in his eyes as I placed this heaping bowl of squash on the dinner table. He knew I would make him try it and he was bracing himself for this taste. He tasted and the next thing I knew his plate was clean. I blame (or thank) the bacon. It is hard to find fault in a dish where crispy bacon is involved.

While this dish is a perfect pairing with the traditional Thanksgiving feast, its simplicity yields itself to many weeknight meals.

Roasted Squash with Bacon

serves 6

• 1 large butternut squash
• 6 slices bacon, cut in 1/2" pieces
• 4 cloves garlic, smashed
• 1 medium leek, thinly sliced
• 1 tbl coriander
• 1 tsp cumin
• 2 sprigs rosemary
• pinch salt
• 2 tbl olive oil

Preheat your oven to 400°F.

Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. They don't have to be perfectly neat pieces - just try and get them roughly the same size so they roast evenly. Place the pieces into a roasting tray.

Put the spices into a pestle and mortar or a spice grinder and pound them up with a pinch of salt. Add the spices, garlic, leeks, rosemary, bacon and olive oil to the squash.

Toss the squash, making sure that all the pieces are well coated with the flavors, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. Dark caramelized bits are a good thing - don't be afraid to get some color on your squash.

Place in a serving bowl and serve while warm.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.