This easy and delicious, sweet and savory maple bacon roasted butternut squash is everything you’re craving! Golden roasted butternut with crisp savory bacon and sweet maple cinnamon make this cozy side dish downright addicting and perfect to go with any meal. Great for the holidays too! Paleo and refined sugar-free…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 5 cups butternut squash about 1 large cut in 3/4” cubes
- 8 slices nitrate free 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
- Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (I double lined mine)
- 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.
- 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.
- Meanwhile, cut or break the partially cooked bacon into pieces, then whisk together the maple syrup and cinnamon in a small bowl.
- 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 very gently stir to combine and rearrange squash and bacon in a single layer.
- Return to oven and roast for another 10-15 minutes, checking after 10 to make sure the bacon and maple syrup aren’t burning.
- Once the bacon is crisp and squash is golden brown, remove from oven.