I’m almost 95% sure that it was Chinese Five Spice. There was a slight hint fennel/anise smell before the cinnamon overtook and WHY DID I INHALE THAT HARD, THAT CLOSE, TO A TINY BAG OF POWDERED-SOMETHING?!
(I assure you, that’s not a habit of mine 😉 )
I have since stopped sneezing and can smell again. And that’s a good thing. Because the aroma of bacon grease + (probably) Chinese Five Spice roasting in the oven is absolutely heavenly.
And that last-second addition of a couple of shakes of chipotle chili powder added a smokey warmth that perfectly complimented the caramelized squash and the cinnamon and cloves from the Five Spice.
And, you know, bacon.
The idea was to serve it topped with crumbled bacon but looking back, I’m not sure what I was thinking, expecting 3 slices of crisped bacon set on the counter unscathed for 25 whole minutes. [blush] But maybe you’ll be luckier. Because maybe, just maybe, will power isn’t as rare as conjoined chupacabras in your house.
Roasted Butternut Squash with Bacon and Chinese Five Spice Powder
Butternut squash is cubed and roasted with chipotle chili powder, Chinese 5 spice, and bacon drippings.
- 1 1/2 lb butternut peeled squash cubes
- 3 slices of bacon
- 2 tsp of Chinese Five Spice powder
- Dash(es) of chipotle chili powder
- Preheat oven to 400.
- Place 3 slices of bacon on a baking sheet (or on a small rack on a baking sheet if you've got the dishwasher space) and cook 12-15 minutes, until mostly crisp.
- Remove the pan from the oven and transfer the bacon to a small, paper towel-lined plate, shaking the bacon over the pan a couple of times to remove any excess drippings.
- In a medium bowl, toss the squash cubes with powder and a few dashes of chipotle chili powder.
- Carefully transfer the squash to the pan and toss, spreading in a single layer.
- Cook 15 minutes, toss, and cook another 10 minutes.
- Serve topped with crumbled bacon.
Yields: 4 servings
Estimated time: 40 minutes