Maple Bacon Roasted Butternut Squash

This would be a great dish to bring to Thanksgiving, or another get together - or just a day at home!  Note that this would not be compliant during a challenge due to the Maple syrup. It may not be easy to break this into template servings, but it would be considered a preferable option to some other dishes.

Inspired by: Paleo Running Momma



Ingredients:

  • 5 cups/855 grams butternut squash about 1 large cut in 3/4” cubes

  • 8 slices bacon

  • 1 1/2 Tbsp cooking fat rendered bacon fat or other preferred cooking fat*

  • 1/2 tsp sea salt

  • pinch black pepper

  • 3 Tbsp pure maple syrup

  • 1 tsp cinnamon

 

Instructions:

  1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.

  2. If using bacon fat* to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

  3. Toss butternut squash with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. Arrange in a single layer on the parchment lined baking sheet, and roast for about 25 minutes - until softened but not yet browning.

  4. Meanwhile, cut or break the partially cooked bacon into pieces, then whisk together the maple syrup and cinnamon in a small bowl.

  5. After roasting squash 25 minutes, remove from oven and sprinkle the bacon over the top. Drizzle the maple syrup/cinnamon mixture evenly over squash and bacon, then gently stir to combine and rearrange squash and bacon in a single layer.

  6. Return to oven and roast for another 10-15 minutes, checking after 10 to make sure the bacon and maple syrup aren’t burning.

  7. Once the bacon is crisp and squash is golden brown, remove from oven. Serve warm and enjoy!

Whole recipe serving breakdown:

8 servings protein
8 servings carb
9.5 servings fat 
0 servings veggies

Nutrition, Side Dish, Vegetable, AmericanAkeiko Dela Cruz