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Steam-Grilled Acorn Squash with Pearl Onion, Pancetta and Pistachio

Serves: Makes 4 servings

Ingredients:

  • 1 acorn squash
  • 12 pearl onions
  • 6 sprigs thyme
  • 1 ounce pistachio
  • 2.5 ounces pancetta (¼-inch thick)


Procedures:

Make sure the chicken stock is at room temperature or even better near boiling point.

Peel the pearl onions and half through the roots. Set aside. Roughly chop the pistachio and set aside. Remove the thyme leaves from the stems. Set aside. Half the squash and remove the seeds. Using a chef’s knife cut ½-inch thick parts. Now remove the skin using a paring knife. In a bowl toss the squash and pearl onions with olive oil pepper, salt and the thyme leaves. Preheat the grill on medium heat. Once hot place the squash and pearl onions on the grill in the opposite direction of the ridges. Grill for approximately 2 minutes until grill marks appear. Turn the squash and grill for one more minute. Add chicken stock and place the lid on the steam grill. Steam for 4 minutes or until cooked to liking.

Preheat the grill on medium heat. Once hot place the pancetta on the grill in the opposite direction of the ridges. Grill and turn once until you see grill marks on both sides. Remove from the grill and cut in ¼-inch thick sticks.

On a plate mix the squash, pancetta and pearl onions. Finish with chopped pistachios.

by Staub

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