||Honeynut squash (about 1 large)||
Organic Applewood Bacon
||Cooking fat (bacon fat)|
||Pure maple syrup||Maple Syrup|
- Preheat your oven to 425 degrees and line a large baking sheet wth parchment paper (I double lined mine)
- 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.
- 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.
- Meanwhile, cut or break the partially cooked bacon into pieces, then whisk together the maple syrup and cinnamon in a small bowl.
- 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.
- Return to oven and roast for another 10-15 minutes, checking after 10 to make sure the bacon and maple syrup aren’t burning.
- Once the bacon is crisp and squash is golden brown, remove from oven. Serve warm and enjoy!