Veggies are good and all, but so you know what makes them even better???
We can promise you that if you have a kid/husband who refuses to eat their vegetables, it won’t be an issue with this roasted butternut squash recipe.
Squashes can be super intimating. They are just sitting there at the grocery store, in the produce bins, with weird shapes and varying colors.
Once you know how to cook them, they are a great seasonal vegetable to cook in the Autumn and Winter months.
This roasted butternut squash recipe is a great mix of sweet and salty due to the addition of bacon.
Plus, it is only three ingredients, so how simple is that???
Make this as a side dish to pair with chicken or a pork tenderloin… OR just eat the whole pan by itself like we did. The choice is yours!
Bacon Butternut Squash Recipe
- 1 butternut squash, peeled and cubed
- 5 slices of thick cut bacon
- 1 tablespoon fresh sage, chopped (thyme is also a great substitute)
- Salt and pepper
Start by preheating the oven to 400 degrees and prepare your butternut squash.
If you have never worked with a fresh one before, you might be asking how to peel a butternut squash. Start by slicing of the top and the bottom of the vegetable. Cut it in half and scoop out the seeds with a spoon.
To peel the butternut squash, use a veggie peeler the slice off the exterior of the skin.
Once it is peeled, cube the squash by slicing it into bite sized pieces.
Add the cubed butternut squash to a baking dish.
You know what’s even easier? Buying the fresh peeled and cubed squash at the grocery store.
It is a bit more expensive, but totally worth the saved effort, in our opinion.
Once your squash is prepped, it’s time to start the bacon.
Slice your bacon in ½ inch squares and add to an oven-safe skillet.
Cook on medium heat until the bacon crisps up.
Remove the bacon pieces from the skillet with a slotted spoon and transfer to a paper towel.
Keep the rendered bacon grease in the pan and toss in the butternut squash.
Mix the squash in the bacon renderings, season generously with salt and pepper, and pop into the oven.
Cook for 15-20 minutes or until the squash is tender when poked with a fork.
The cooking time will vary based on the size of the cubed squash.
Add the bacon pieces and the freshly chopped sage and return to the oven for an additional 3 minutes.
We know you’ll enjoy this Autumn-inspired recipe whether it is for Thanksgiving or a comforting side dish at your next dinner.
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