Roasted butternut squash with bacon
Don’t be intimidated by cutting those hard-shelled squash popping up in supermarket bins everywhere -- practice makes perfect and unlocks a world of fall flavors. This recipe can be made with butternut, kabocha, acorn or delicata squash for a versatile side dish.
- 4-5 cups butternut squash from 1 large or 2 small squashes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 cup roughly chopped bacon pieces, from about 3 strips thick-cut bacon
- 1/2 teaspoon freshly ground pepper
Yield: 4-6 Servings
- To peel a squash, slice off the top and the bottom, then cut into two sections -- the long upper neck of the squash and the round lower bulb. Slice down the sides of each half to remove the hard peel.
- Slice the bulb in half lengthwise and scoop out the seeds and innards with a spoon, then cut the peeled squash into 1 1/2-inch cubes.
- Preheat the oven to 400.
- Toss the squash cubes with the salt, pepper, olive oil, and bacon in a large bowl, then transfer to a 9x13-inch baking dish.
- Bake for 30-40 minutes or until the squash is tender and the bacon is crispy.
This recipe originally appeared on iVillage.