From quericavida.com Serves 6
Funny what comes up when you google a few random ingredients. For some reason I was intrigued with the idea of combining butternut squash and serrano peppers, and this is what I found!
6 to 7 cups Butternut Squash, peeled and diced
1 tsp Salt
1/4 tsp freshly ground Black Pepper
2 tsp Oil
4 slices thick-cut hickory smoked Bacon, chopped (2/3 cup)
1/2 cup Onion, finely chopped
2 cloves Garlic, finely chopped
2 Serrano Chiles, stems removed, seeded and chopped
3 TB real Maple Syrup
In a 5 qt saucepan, place squash and cover with water. Heat to boiling over medium-high heat. Stir in 1/2 tsp of the salt and the pepper. Reduce heat to medium; cover and simmer 9 to 14 minutes or until toothpick inserted in squash resists somewhat going through. Drain. Meanwhile, in 12” skillet, heat oil over medium-high heat. Cook bacon in oil 4 to 5 minutes or until crisp or desired doneness. Remove bacon from skillet. Stir in onion; cook 2 to 3 minutes or until onions are translucent. Add garlic and chiles. Cook 30 seconds; stir in squash, bacon, maple syrup and remaining 1/2 tsp salt. Cook about 1 minute or until heated through. Serve.