Oven Roasted Butternut Squash With Bacon
This roasted butternut squash recipe is crazy easy to make. 3 ingredients never tasted so good — just thick cut bacon, butternut squash cubes, and fresh thyme. The perfect paleo side dish or weeknight sheet pan meal, TOTAL winner!
Servings: 6 servings
Ingredients
- 5 slices thick cut bacon baked and chopped, reserve bacon fat
- 1 medium butternut squash peeled and cubed (about 6 cups)
- 2 tablespoons bacon fat
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme
Instructions
- Adjust oven rack to middle position and heat oven to 400℉. Bake 5 slices of bacon until crisp, about 20 minutes (See: How to bake bacon for step-by-step instructions.)
- Reserve the rendered bacon fat in a ceramic container, and wipe any excess grease off the baking sheet with a paper towel. Chop cooked bacon and set aside.
- While the bacon is baking, peel and cube a medium butternut squash. Toss the cubes with 2-3 tablespoons of the rendered bacon fat, salt, and pepper. Spread the cubed squash out on the baking sheet used previously, leaving ample room between each piece to allow the squash to caramelize. Use a second baking sheet if necessary.
- Increase the oven temperature to 425℉. Roast for 25 minutes or until the squash is tender and starting to caramelize.
- Remove the baking sheet from the oven, and stir in the chopped bacon and fresh thyme. Place the sheet pan back in the oven for an additional 5 minutes.
- Season with additional salt, pepper, and fresh thyme, as desired. Serve warm.
Nutrition
Serving: 1cup | Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 179mg | Fiber: 1g | Sugar: 1g
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