Roasted Butternut Squash with Maple-Bacon Drizzle: Difference between revisions
Created page with "{{RecipeSummary |PrepTime= |CookTime=30 min @ 400 |Source=[http://www.countryliving.com/food-drinks/recipes/a5858/roasted-acorn-squash-maple-bacon-drizzle-recipe-clx1114/ Coun..." |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=15 min | ||
|CookTime=30 min @ 400 | |CookTime=30 min @ 400 | ||
|Source=[http://www.countryliving.com/food-drinks/recipes/a5858/roasted-acorn-squash-maple-bacon-drizzle-recipe-clx1114/ Country Living] | |Source=[http://www.countryliving.com/food-drinks/recipes/a5858/roasted-acorn-squash-maple-bacon-drizzle-recipe-clx1114/ Country Living] | ||
|Yield=8-10 servings | |Yield=8-10 servings | ||
|Rating= | |Rating={{Delicious}}Recommended by Dara Moskowitz Grumdahl | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 2 large acorn squash | * 2 large buttercup squash<ref>Can also use acorn squash (as the original recipe called for), but we prefer not having the skin attached.</ref> | ||
* 1/4 c butter | * 1/4 c butter | ||
* 2 T dark brown sugar | * 2 T dark brown sugar | ||
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Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature. | Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature. | ||
=== Notes === | |||
<references /> | |||
[[Category:Squash]] | [[Category:Squash]] | ||
[[Category:Butternut Squash]] | |||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Elias-Approved]] | |||
Latest revision as of 19:09, 22 November 2023
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 30 min @ 400 |
| Source | Country Living |
| Yield / serves | 8-10 servings |
| Rating | Delicious
Recommended by Dara Moskowitz Grumdahl |
Ingredients
- 2 large buttercup squash[1]
- 1/4 c butter
- 2 T dark brown sugar
- 1 t Kosher salt
- 5 black pepper bacon slices
- 1 T chopped rosemary leaves
- 1/2 c maple syrup
- 2 T red wine vinegar
- fresh rosemary leaves
- freshly ground pepper
Preparation
Preheat oven to 400 degrees F. Halve and slice squash into 1/2" slices. Line 2 baking sheets with parchment paper. Combine butter, brown sugar and salt. Coat squash with butter mixture; arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Arrange squash on a serving platter and drizzle with warm maple mixture.
Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.
Notes
- ↑ Can also use acorn squash (as the original recipe called for), but we prefer not having the skin attached.
