Cheesy Baked Winter Squash with Bacon and Pomegranate
SERVES: 4 to 6 | PREP TIME: 30 minutes | COOK TIME: 25 minutes
Ingredients
8 ounces bacon, chopped
½ cup chopped yellow onion
2 ¼ pound kabocha squash, cut into 1inch cubes (4 cups)
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon fresh thyme leaves, plus more for garnish
¼ teaspoon ground black pepper
6 ounces Monterey jack cheese, shredded
¼ cup pomegranate arils
This side dish is loaded with tender cubes of winter squash baked with smoky bacon and melted cheese. Pomegranate arils add a pop of sweet acidic flavor that balances the richness of the other ingredients. Kabocha squash cubes bake to an almost creamy texture making it the best choice for this recipe, but butternut squash can be substituted.
Instructions
Cook the bacon in a large, 12-inch cast iron skillet over medium-high heat until the fat is rendered, and the bacon begins to brown with crisp edges, 8 to 10 minutes.
Turn off the heat and transfer the bacon to a plate covered with a paper towel to absorb the grease. Discard excess grease from the pan, leaving only 1 teaspoon in the bottom of the skillet.
Return the heat to medium-high, add the onion and cook until it begins to soften, 2 minutes. Add the squash and cook for 3 to 5 minutes, until the edges of the cubes are browned, and it is just beginning to become tender.
Remove the skillet from the burner. Stir in the salt, garlic powder, thyme, and black pepper. Return the bacon to the skillet and stir well. Bake for 5 minutes, until the squash is fork tender.
Remove the skillet from the oven and sprinkle the cheese evenly over the top of the squash and bacon. Return the skillet to the oven to bake for 3 more minutes, until the cheese is melted.
Top with the pomegranate arils and garnish with thyme before serving warm.