Roasted Butternut Squash with Maple-Bacon Drizzle

Summary
Prep time	15 min
Cook time	30 min @ 400
Source	Country Living
Yield / serves	8-10 servings
Rating	(unrated) Recommended by Dara Moskowitz Grumdahl

Ingredients

• 2 large buttercup 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.