David Koelling's Winter Squash Puree

By sadams1001

Ingredients

• 3 lbs winter squash (such as hubbard, butternut, or kobocha), peeled, seeded, and cut into 1-inch chunks (8 cups)
• 1 cup water
• 6 oz wild boar bacon or applewood-smoked bacon
• 1 yellow onion, finely chopped
• 1/2 cup dark brown sugar
• 1/2 cup apple cider vinegar
• 1 to 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Put the squash in a high-sided skillet and add the water. Heat over medium-low heat, covered, and cook for 20-25 minutes, until the squash is tender.

While the squash is cooking, mince the bacon in a food processor. Combine with the onion in a nonstick saute pan over high heat and cook for 8 to 10 minutes until the onion is translucent. Add the brown sugar and stir to dissolve. Cook for about 5 minutes, until the liquid evaporates and the mixture becomes thick and dark brown. Add the vinegar and cook for 3 to 4 minutes, until reduced by half. Set aside.

Transfer the squash and the bacon mixture to a food processor in batches and puree. Add the butter. Pulse to combine. Season to taste with salt and pepper. Serve warm.