This Maple Glazed Butternut Squash with Bacon recipe makes an easy side dish for dinner. You’ll only need 5 ingredients, including the stars of this recipe: butternut squash, bacon, and maple syrup.
- 1 pounds large butternut squash (about 3 1/2 – 4)
- 2–3 tablespoons olive oil
- Salt and pepper (for seasoning)
- 12 – 16 ounces bacon (I used 16 ounces of thick sliced bacon)
- 1 tablespoon pure maple syrup
- Preheat oven to 400 degrees F.
- With a large, sharp knife, carefully cut off about 1 inch of the top and bottom; discard pieces. With a spoon, scrape out the seeds and stringy membranes; discard. With a sharp vegetable peeler, peel off the skin of the butternut squash. Cube the butternut squash into about 1″ pieces.
- Place the butternut squash onto a large baking sheet and drizzle with olive oil. Toss the cubes, while on the sheet, to ensure that all the pieces have been lightly coated with the oil. Sprinkle with salt and pepper. Cook in in the preheated oven for about 30 minutes or until tender. Turn and flip the pieces over with a metal spatula about 1/2 way through the cooking time.
- While the butternut squash is roasting in the oven, cut the raw bacon into approximately 1/2″ pieces. Cook in a frying pan, according to package instructions, until fully cooked and crispy. Once the bacon is done cooking, remove the pieces from the pan with a metal slotted spoon to a bowl. Separately reserve about 1 1/2 teaspoons of bacon grease.
- With the cooked butternut squash still on the baking sheet, drizzle it with maple syrup. Gently flip the pieces to coat them with the syrup. Combine the squash with the bacon and the reserved bacon grease. Season with salt and pepper. Serve.
This Maple Glazed Butternut Squash with Bacon recipe is also great for breakfast with a fried egg on top.
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Serving Size: 6
Keywords: winter squash, 4 ingredients, fall recipe, autumn, fall side dish recipe,