Side Dishes/

Butternut with Bacon, Tomatillo and Chipotle

Calabaza Enchipotlada
Servings: 2to 3 as a main course, 4 to 6 as a salad
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Ingredients

Instructions

Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness). Scrape into a serving bowl and finish with a generous sprinkling of the queso.

Comments

  1. I Love your recipes, and butternut squash is one of my favorite, will be trying this soon! Want to come to Fontera, hope you’re there, dying to meet you!

  2. Love Rick’s recipes and cuisine, but this one disappointed because the squash took so long to cook and didn’t caramelize as well as when I roast it. I suggest using all the same ingredients that provide those great flavors, but roasting in the oven, instead. I used a cast iron pan, but without a professional range it probably doesn’t get enough heat.

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