Roasted Butternut Squash with Maple-Bacon Drizzle
| Summary | |
|---|---|
| Prep time | |
| Cook time | 30 min @ 400 |
| Source | Country Living |
| Yield / serves | 8-10 servings |
| Rating | |
Ingredients
- 2 large acorn squash
- 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.
