M cr o Merck

Below are some pictures of things that you can find at Merck Forest this time of year. Can you identify what is in each of the pictures? Look for the answer key at the bottom of the page.

Answer Key:

Roasted Maple-Sage-Bacon Squash

thanks to Cara Davenport for sourcing this recipe!

Ingredients:

1 winter squash (Could be butternut, acorn, pumpkin, or any other winter squash variety)

1 tablespoon olive oil

1 red onion, sliced

3-4 slices of bacon

1/4 cup chopped fresh sage leaves, or 1 tablespoon dried

1-2 tablespoons ghee or butter, melted

2 tablespoons maple syrup

1 clove of garlic

Directions:

1. Peel, cut, scoop out seeds, and dice squash into about ½ inch to 1 inch cubes or chunks. Toss in olive oil to coat and spread out on a baking sheet. Bake at 400 degrees Fahrenheit, removing from oven about 15 minutes into the roasting time to flip the cubes so that they can caramelize on multiple sides. Return to oven and continue roasting until cubes are browned and cooked through. Remove from oven and place squash in a casserole dish or cast iron skillet to cool slightly. Reduce the oven temperature to 350 degrees.

2. While the squash is roasting, cook the bacon slices in a pan until cooked through. Set on a paper towel on a plate to allow them to drain and cool slightly.

3. Pour out excess bacon grease from the pan, and use the remaining grease that lines the pan to cook the sliced red onion for about 2-3 minutes on medium heat, until caramelized slightly. Add minced garlic clove (if desired) and cook for another minute or two. Remove from the pan and place in the dish with the roasted squash.

4. Chop the cooked bacon into pieces and add it to the casserole dish or skillet.

5. In a saucepan, melt the butter and add the maple syrup and chopped sage, mixing with a whisk to incorporate everything. Pour the liquid over the vegetables and bacon in the casserole dish, mixing to cover everything thoroughly.

6. Place casserole dish in oven for another 10-15 minutes. Remove and serve!