Roasted Delicata Squashes and Lady Apples

In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.

  • Prep:
  • Total Time:
  • Servings: 8
Roasted Delicata Squashes and Lady Apples

Source: Martha Stewart Living, November 2012


  • 2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed
  • 10 lady apples (1 1/2 pounds), cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup plus 3 tablespoons light-brown sugar
  • 6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon fresh thyme leaves


  1. Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.


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