As you may know, I am a bit of a Martha Stewart addict.
So when the November issue of Martha Stewart Living came out and it contained this insanely simple and delicious recipe for roasted squash and apples with slab bacon, I had to make it right away.
Only problem is, it called for delicata squashes and lady apples, neither of which I could find anywhere. So I consulted the internet to find the next closest apple. On the sweet vs tart continuum, also taking into account color, as well as baking and cooking requirements (some apples keep their shape when baked, and some break down too much), the honeycrisp fit the bill.
The original recipe also called for fresh thyme, which is fantastic with this dish. But I wanted something a little fancier for this Thanksgiving version. Sage, specifically the fried variety. Crispy, fragrant, and losing it’s strong medicine-like quality when cooked, it’s a great foil to the mass of slab bacon and the meaty, earthy goodness of this hearty side.