Maple-Glazed Butternut Squash with Bacon Recipe
Updated Oct 17, 2025, Published Mar 01, 2019
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Elevate your side dish game this season with maple-glazed butternut squash with bacon. This recipe balances sweet and savory in every bite, making it the perfect complement to roast meats, holiday feasts, or weeknight dinners. Because it’s naturally gluten-free, it fits seamlessly into allergen-friendly menus without compromising flavor.
Whether you’re cooking for family or entertaining guests, this dish offers a striking color and satisfying texture. The tender cubes of squash glazed in pure maple syrup pair beautifully with crisp bacon bits and fresh chives. Plus, with just a few pantry staples, you can bring it together in under an hour.
Table of Contents
Why You’ll Love This Recipe
- Bold flavor contrast — Sweet maple syrup meets smoky bacon for a perfect balance.
- Effortless but impressive — Minimal prep while still delivering a crowd-pleasing side.
- Naturally gluten-free — No hidden gluten, just wholesome ingredients.
- Versatile pairing — Works with roasted chicken, pork, turkey, or even a meatless entrée.
- Seasonal favorite — Squash shines during autumn and winter, making this recipe ideal for holiday menus.
What You’ll Need:
- 1 pound pre-cut butternut squash, cubed (about 1-inch pieces)
- 2–3 tablespoons olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 12–16 oz bacon, cut into ½-inch pieces
- 1 tablespoon pure maple syrup
- 2 tablespoons fresh chives, diced
Tips & Variations
- Shortcut tip: Using pre-cut squash saves prep time and makes this dish easier to throw together.
- Make it vegetarian: Omit bacon and increase the maple syrup slightly; optionally sprinkle with toasted nuts (pecans or walnuts).
- Use turkey bacon: For a lighter version, swap regular bacon with turkey bacon.
- Add more veggies: Stir in Brussels sprouts or diced sweet potatoes along with the squash for a heartier side.
- Control the sweetness: If maple syrup is too sweet for your taste, reduce to ½ tablespoon and supplement with a dash of apple cider vinegar for brightness.
Frequently Asked Questions (FAQs)
Q: Can I use whole butternut squash instead of pre-cut?
Yes. Simply peel and cube the squash yourself. Just be sure to cut evenly (about 1-inch cubes) so they roast uniformly.
Q: How do I make this dish dairy-free?
It’s already dairy-free. The recipe uses olive oil and bacon drippings for fat, not butter, so you don’t need to change anything.
Q: Can I prep this ahead of time?
You can roast the squash and cook the bacon ahead (up to one day), then glaze and combine just before serving to retain texture.
Q: Will the bacon be soggy?
No — by crisping the bacon separately and only combining it with the squash after roasting, you preserve its crunch.
Q: Is maple syrup essential?
Maple syrup gives the signature sweet note that balances bacon’s smoky flavor. If necessary, you can substitute a light drizzle of honey, but the flavor will change slightly.
When you want a side dish that’s easy yet elegant, maple-glazed butternut squash with bacon delivers. With deep autumn flavors, vibrant color, and crunchy texture, it enhances any main course without adding complexity. Try it for your next dinner or holiday spread—you’ll be glad you did.
Check out more Butternut Squash Recipes
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Maple-Glazed Butternut Squash with Bacon
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
