Maple Bacon Butternut Squash
I saw the original recipe for Maple Bacon Butternut Squash Sticks from Something Edible and decided to make a recipe using the same ingredients but taking advantage of the cubed butternut squash at the grocery store so that I wouldn't have to bother cutting up a squash. I served this as a side dish with plain chicken breast, figuring that this would be so flavorful that the bland meat wouldn't matter. I was right. The bacon adds a smokey flavor contrasting with the sweetness of squash and the maple syrup, and the cayenne pepper puts a little tingle on your tongue.
- 2lb package of cubed butternut squash
- 1 package bacon, chopped
- 1/2 cup Real Maple Syrup
- 6 leaves fresh sage
- Ground cayenne pepper (I didn't measure this, instead eyeballed it - I'd guess it was 1/2 tsp)
- Place the chopped bacon and cubed squash in a glass baking dish.
- Add the maple, sage, and pepper to a small saucepan and bring to a light boil. Reduce the heat to low. Cook for a total of about 10 minutes. When it is done, there will not be a huge noticeable difference in the mixture, except the leaves will look wilted.
- Cook the bacon and squash in the oven set to 425 for about 40 minutes. At 15 minute intervals, add some of the maple sauce and mix.
- Let the bacon and squash rest for about 10 minutes before serving. I'd also recommend draining some of the bacon grease.