🥗 12/2 Roasted Squash aux Lardons

Rating: ⭐️⭐️⭐️⭐️

Source: That Sounds So Good by Carla Lalli Music, p. 76

Carla's cookbook has been uniquely positioned in our household as a reliable, everyday option, for quick weekday dinners and long weekend projects. Today I wanted to crack open a new section which I'd neglected (salads, of course). This is an oddball recipe that has a lot of potential, and maybe even a new fall favorite for its use of acorn squash (#gourdmaxxing).

What went right:

Escarole, which I've never cooked with before, shines when cooked in a pot after Panchetta and with a vinegar-lemon dressing. I wasn't sure about using a whole head at first but it cooked down a ton.

Paper towels are surprisingly good at fixing an "oh shit there's too much water in this pot" problem. Not sure if that's an issue with the recipe or my salad spinner.

Like any good salad, this dish has a lot of heterogeneity while being essentially a one-pot dish.

What went wrong:

Used pancetta cubes instead of slices, which made them more "bacon bits" than luxury add-on.

Never cook an egg in a dutch oven. Never. Straight to jail. Took days to clean off.