Maple-Glazed Butternut Squash with Bacon Recipe
Using pre-cut butternut squash from the grocery store makes this an easy way to get a healthy, delicious vegetable on the evening’s menu. This is great as a side to some simple baked chicken breasts that have been tossed in coconut oil and seasoning salt and baked in the oven during the last 15-20 minutes of roasting the squash.
Maple-Glazed Butternut Squash with Bacon
- 1 pound butternut squash , pre-cut into 1-inch cubes*
- 2-3 tablespoons olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 12-16 ounces bacon , cut into ½-inch pieces
- 1 tablespoon pure maple syrup
- 2 tablespoons fresh chives , diced
- Preheat the oven to 400°F.
- Place squash onto a large baking sheet, drizzle with oil, and toss to ensure all the pieces have been lightly coated with oil. Sprinkle generously with salt and pepper. Roast for about 30 minutes or until tender. Turn and flip pieces over about halfway through the cooking time.
- While the squash is roasting, cook bacon in a frying pan according to package instructions, until fully cooked and crispy. Transfer the bacon pieces from the pan to a bowl using a slotted spoon. Reserve about 1½ teaspoons bacon drippings.
- When the squash is done, drizzle with maple syrup while still on the hot baking sheet. Gently flip the pieces to coat them with the syrup. Add the bacon and reserved bacon drippings and toss again. Season once more with salt and pepper, to taste. Transfer to a serving bowl and top with fresh chives. Serve warm.
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