Maple Bacon Roasted Honeynut Squash (Paleo) | Grocer Collective


  • 5 cups
Honeynut squash (about 1 large)
Honeynut Squash
  • 8 slices
Organic Applewood Bacon
  • 1 ½ tbsp
Cooking fat (bacon fat)
  • ½ tsp
Sea salt
  • Pinch
Black pepper
  • 3 tbsp
Pure maple syrup Maple Syrup
  • 1 tsp



Step 1

  • Preheat your oven to 425 degrees and line a large baking sheet wth parchment paper (I double lined mine)
Step 2
  • 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.
Step 3
  • 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.
Step 4
  • Meanwhile, cut or break the partially cooked bacon into pieces, then whisk together the maple syrup and cinnamon in a small bowl.
Step 5
  • 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.
 Step 6
  • Return to oven and roast for another 10-15 minutes, checking after 10 to make sure the bacon and maple syrup aren’t burning.
Step 7
  • Once the bacon is crisp and squash is golden brown, remove from oven. Serve warm and enjoy!


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