Maple Bacon Pecan Roasted Butternut Squash

Before this year the only squash I had ever tried was pumpkin (that I can recall, anyway). This year I feel like I’m on a roll. I’ve cooked with pumpkin, spaghetti squash, and now butternut squash! I’ve found squash to be quite the comfort food. I like that it can be used in savory dishes as well as sweet dishes.

I found this recipe on the Paleomg website:

It’s so easy to make and it makes for a great side dish!

Maple Bacon Pecan Roasted Butternut Squash


  • 6-8 pieces of bacon
  • 5 cups peeled and cubed butternut squash
  • 1 cup pecans, roughly chopped
  • ¼ cup maple syrup
  • 2-3 tablespoons bacon fat
  • ½ teaspoon cinnamon
  • ¼-1/2 teaspoon salt (I didn’t add any salt because I felt the bacon was salty enough)


  1. Preheat oven to 350 degrees
  2. Place strips of bacon on a foil lined baking sheet
  3. Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
  4. Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
  5. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
  6. Add mixture to a 9×11 glass baking dish.
  7. Increase oven temperature to 400 degrees.
  8. Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
  9. Serve immediately.


And here it is paired with an Italian seasoned chicken breast and asparagus!



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