Want a side that your guests will adore? This honeynut squash dish gets a boost of flavor from sage, Italian chestnuts and a drizzle of local honey.
2 medium honeynut squash, peeled and seeded
½ lb. bacon, from whole slab (if possible)
5 sage leaves
2 tbsps. extra-virgin olive oil
⅛ cup local honey
Salt and pepper
¼ cup Italian chestnuts, chopped and blanched
⅛ cup sugar
1 tbsp. water
1 bunch chives
Preheat oven to 450 degrees. Preheat sauté pan to medium heat.
Cut bacon into ¼-inch thick pieces and add to pan, stirring frequently so pieces don’t burn. Cut honeynut squash into ½-inch diced cubes. Drizzle with oil, salt and pepper.
Saving the bacon fat, add squash to pan and sauté until brown on the edges. Slice or tear sage leaves and add to pan. Put pan into preheated oven 8–10 minutes. Squash is done when it’s fork-tender but doesn’t fall apart.
Roughly chop peeled chestnuts and toss them into water, then sugar. Cook in a nonstick sauté pan until sugar hardens. Remove from pan and set aside. (Store-bought candied nuts also work.)
Transfer squash into serving dish and top with candied nuts, chives and a drizzle of honey.
Rivertown Taps, 226 Bridge St., Phoenixville, (484) 924-9112, rivertowntaps.com.
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