Brown Sugar Roasted Squash, Buckwheat and Bacon Jus

This dish taught me patience. The bacon jus alone takes two hours of simmering and an overnight freeze. You cook diced applewood-smoked bacon and onion in water, low and slow, until the liquid turns dark and rich. Strain it through cheesecloth. Freeze it. The next day, the fat has solidified on top in a white cap. You cut that off and discard it. What remains underneath is a clear, intense, meaty liquid that tastes like bacon without any grease.

The rest happens while the jus warms on the stove. Delicata squash roasted at 230C (450F) with butter and brown sugar until the edges caramelize and the thin slices crisp up. Buckwheat groats simmered until tender. Squash seeds cleaned and roasted golden on the same tray. A handful of arugula dressed with olive oil. Everything gets plated in layers, and the warm jus goes over the top. This is the one I pull out when I want to show off a little.

How to Make Brown Sugar Squash with Bacon Jus

The Jus Needs a Full Day

Start the jus the day before. Cook bacon and onion in oil over medium-low heat until the fat renders and the onion is translucent. Cover with water, lid on, simmer for two hours.

Strain through cheesecloth into a container and freeze overnight. The fat rises and solidifies. Cut it off with a knife the next day. What is left is a clean, concentrated bacon broth. Reheat gently before serving.

Roast the Squash at High Heat

Cut the delicata in half, scoop out seeds (save them), then cut into quarters and thin strips. Rub with butter, sprinkle brown sugar, season with salt and pepper. Roast at 230C (450F) for 20-25 minutes. The thin slices will crisp before the larger pieces are done, so pull them out early.

Season the reserved seeds with salt, pepper, and olive oil. Add them to the tray for the last 5 minutes until golden.

Plate in Layers

Buckwheat groats on the bottom. Squash pieces and crisps on top. Roasted seeds scattered through. A small pile of arugula dressed lightly with olive oil, salt, and pepper. Pour the warm bacon jus around the plate, not over the top, so the crispy elements stay crisp.

Brown Sugar Roasted Squash, Buckwheat and Bacon Jus

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• Author: Katherine Sacks
• Total Time: 170 minutes
• Yield: Serves 2
• Diet: Omnivore

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Description

Sweet and savory roasted squash pairs perfectly with earthy buckwheat and a rich bacon jus. A simple yet elegant appetizer.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp vegetable oil (15 ml) vegetable oil
• 1 onion, diced
• 12 oz (340 g) apple wood-smoked bacon, diced
• 1 medium-sized delicata squash
• 2 tbsp butter (30 g) butter
• 0.5 cups (118 ml) brown sugar
• Salt
• Black pepper
• 1 cups (237 ml) dried buckwheat groats
• Arugula

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Instructions

For the bacon jus

1. Heat a pot over medium-low heat. Add the oil and onion and cook until the onions begin to turn translucent. Add the bacon and continue to cook until the bacon becomes aromatic and the fat renders. Cover the bacon and onion with water, cover the pan, and simmer for two hours. Pour the mixture through a cheesecloth-lined strainer, reserving the liquid. Freeze overnight.

For the delicata squash

1. Preheat the oven to 450°F (221°C). Cut the squash in half, remove the seeds, and reserve. Cut one half of the squash in half again, and then quarter. Cut the other half into thin strips. Place the squash on a lined sheet tray and rub the butter onto the squash. Sprinkle the brown sugar over the squash and season with salt and pepper. Roast for 20 to 25 minutes, removing the thin slices after they are crispy and golden. Continue roasting for an additional 10 to 15 minutes until the larger pieces are fork tender. While the squash is roasting, clean the seeds of any fibers, and season with salt, pepper, and additional olive oil. Place seeds on the sheet tray during the last five minutes of the roasting period, and cook until the seeds are golden and crispy.

For the buckwheat

1. In a small sauce pot, combine the buckwheat groats with 2 cups water. Season with salt. Bring to a boil, cover, and reduce to a simmer. Cook for 10 to 12 minutes, until the water has reduced and the buckwheat groats are tender.

To serve

1. Remove the bacon jus from the freezer and use a sharp knife to cut the white fat layer off. Discard. Place the remaining brown layer into a small saucepan and cook over medium heat until the jus is melted and warm. Lightly season arugula with olive oil, salt, and pepper. Plate the buckwheat, delicata squash pieces and slices, and squash seeds. Garnish with the arugula salad and bacon jus.

Notes

• For a deeper bacon flavor, use pancetta or substitute with rendered bacon fat and finely diced mushrooms.
• To speed up the cooking time, microwave the buckwheat groats for 5 minutes before simmering on the stovetop.
• Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days; the bacon jus can be frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 150 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15
• Sodium: 800
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 15
• Carbohydrates: 40
• Fiber: 5
• Protein: 15
• Cholesterol: 60

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