roasted butternut squash with brown sugar bacon + some leftover ideas
The Clever Carrot recipe - Baking (Bread)
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large butternut squash (about 4 cups)
- 4-6 slices of bacon (depending on your preference)
- 2 sprigs of rosemary
- 4 sprigs of sage leaves
- 2 tbsp. maple syrup
- 1 heaped tsp. Dijon mustard
- 2 tbsp. brown sugar, divided
- olive oil
- salt & pepper
Instructions
- 1
Preheat your oven to 425 F.
- 2
Cut the butternut squash into 1 1/2 inch cubes (peeled or un-peeled). Reserve the seeds if you’d like to roast them.
- 3
Stack the bacon slices on top of each other, and cut into 4 chunks. Set aside.
- 4
In a small bowl combine the maple syrup, Dijon mustard, and 1 tbsp. of brown sugar.
- 5
Add the butternut squash to a large roasting pan. Make sure that the squash is spread out evenly, in one single layer. Do not overcrowd the pan. *See note below.
- 6
Drizzle the squash with olive oil to coat.
- 7
Pour the maple syrup mixture over the squash, and toss together with your hands. It may seem a bit dry, this is ok. Season with salt and pepper.
- 8
Add the rosemary and sage sprigs.
- 9
Separate the bacon slices and drape them over the squash.
- 10
Sprinkle the remaining 1 tbsp. of brown sugar on top of the bacon.
- 11
Bake, stirring occasionally, until the squash is tender and begins to caramelize about 30-40 minutes.
- 12
Heat under the broiler for a couple of seconds to crisp up the bacon. Make sure it doesn’t burn!
- 13
Serve warm.