Glazed Squashes and Sweet Potatoes

squash, potato, bacon, chicken, brown sugar, butter, cloves, chili

Ingredients

10 slices smoked bacon, coarsely chopped
2 tablespoons unsalted butter
1/2 cup packed brown sugar
4 whole cloves
1/2 teaspoon chili powder
1 large sweet potato, cut lengthwise into 3/4-inch wedges (about 1 pound)
1/2 hubbard squash, seeded and cut into 1-inch wedges (about 2 pounds)
2 large delicata squash, cut crosswise into 1-inch rings and seeded (about 1 1/2 pounds each)
1/2 cup chicken stock (homemade or low sodium)
1/2 cup dry white wine, such as Sauvignon Blanc
coarse salt

Directions for Glazed Squashes and Sweet Potatoes Recipe

Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, stir gently. Bring to a simmer, Cover, and cook until vegetables are tender, about 20 minutes.
Uncover, raise heat to medium high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.

Read the full directions on Food.com