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: http://paleomg.com/thanksgiving-side-dish-maple-bacon-pecan-roasted-butternut-squash/
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)
- Preheat oven to 350 degrees
- Place strips of bacon on a foil lined baking sheet
- 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.
- Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
- Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
- Add mixture to a 9×11 glass baking dish.
- Increase oven temperature to 400 degrees.
- Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
- Serve immediately.
And here it is paired with an Italian seasoned chicken breast and asparagus!