Ah, the joys of autumn! There’s something about the crisp air that makes me crave all things roasted—especially when maple and bacon join the party.
Imagine the sweet, sticky embrace of maple syrup mingling with the smoky crunch of bacon, all nestled against the comforting backdrop of roasted butternut squash. It’s like a warm hug on a chilly day.
Speaking of chilly days, did you catch that wild pumpkin-spice debate on Twitter recently? Anyway, let’s dive into this cozy dish.
Steps
- Preheat your oven to 425°F and line a large baking sheet with parchment paper. If using bacon fat for roasting, first cook the bacon in a skillet over medium-high heat until it’s about two-thirds done, then drain on paper towels.
- Toss the cubed butternut squash with 1 1/2 tablespoons of bacon fat (or another cooking fat), along with salt and pepper. Spread the squash in a single layer on the prepared baking sheet and roast for approximately 25 minutes until it begins to soften.
- While the squash is roasting, cut or break the partially cooked bacon into pieces. Combine maple syrup and cinnamon in a small bowl by whisking them together.
- After the initial roasting, remove the squash from the oven and sprinkle the bacon pieces over the top. Drizzle the maple syrup and cinnamon mixture evenly over the squash and bacon, then gently stir to mix and rearrange everything into a single layer.
- Return the baking sheet to the oven and roast for an additional 10-15 minutes, checking after 10 minutes to ensure the bacon and syrup do not burn.
- Once the bacon is crispy and the squash has turned golden brown, take the dish out of the oven. Serve the dish warm and enjoy.
Ingredients
- 1 large butternut squash, cubed
- 1 1/2 tablespoons bacon fat (or any cooking fat)
- Sea salt, to taste
- Black pepper, to taste
- 6 slices of bacon
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Nutritional Values
Calories: 1392kcal | Carbohydrates: 120g | Protein: 24g | Fat: 88g | Saturated Fat: 40g | Cholesterol: 112mg | Sodium: 2360mg | Potassium: 2944mg | Fiber: 8g | Sugar: 48g | Vitamin A: 74480IU | Vitamin C: 147.2mg | Calcium: 424mg | Iron: 5.6mg
FAQ
- Can I prepare the butternut squash in advance?
- Yes, you can cube the butternut squash ahead of time and store it in the refrigerator until you’re ready to use it. This can save you time when you’re ready to prepare the dish.
- Is it necessary to use bacon fat for roasting the squash?
- While using bacon fat adds a rich flavor, it’s not essential. You can substitute it with another cooking fat of your choice.
- What can I serve with maple bacon roasted butternut squash?
- This dish pairs well with a variety of meals. It’s suitable as a side for Thanksgiving or Christmas, or you can serve it with chicken and greens for a weeknight dinner. It’s versatile enough to be enjoyed at breakfast with eggs or on its own as a snack.
- How can I ensure the bacon doesn’t burn during roasting?
- After adding the maple syrup and bacon to the roasted squash, keep an eye on it during the final roasting stage. Check after 10 minutes to ensure the bacon crisps without burning.
- Can I use pre-cubed butternut squash for this recipe?
- Absolutely! Using pre-cubed butternut squash will reduce your preparation time, making the recipe even more convenient to prepare.
Tips
- Line Your Baking Sheet Well: To prevent sticking and ensure easy cleanup, make sure to double line your baking sheet with parchment paper before roasting the butternut squash.
- Partially Cook Bacon First: Cook the bacon until it’s about two-thirds done before adding it to the squash. This ensures the bacon becomes perfectly crispy without overcooking the squash.
- Use Rendered Bacon Fat for Extra Flavor: If you choose to use bacon fat for roasting the squash, it will enhance the flavor. Keep in mind it may add a bit of extra time to your preparation since you’ll need to cook the bacon first.
- Monitor the Final Roasting Stage: As you roast the squash and bacon together with the maple syrup and cinnamon, check frequently to ensure they don’t burn. This helps achieve the perfect golden-brown squash and crispy bacon.
Equipment
- Parchment Paper – Useful for lining the baking sheet to prevent sticking and ease cleanup.
- Large Baking Sheet – Necessary for roasting the butternut squash and bacon.
- Heavy Skillet – Essential for cooking the bacon if you choose to use bacon fat for roasting.
- Whisk – Helpful for mixing the maple syrup and cinnamon together smoothly.
