Roasted Butternut Squash with Bacon

Don’t be intimidated by cutting those hard-shelled squash popping up in supermarket bins everywhere -- practice makes perfect and unlocks a world of fall flavors. This recipe can be made with butternut, kabocha, acorn or delicata squash for a versatile side dish.

Casey Barber

Vegetables

Side

Ingredients

4-5 cups butternut squash from 1 large or 2 small squashes		1 tablespoon olive oil
1/2 teaspoon kosher salt		1 cup roughly chopped bacon pieces, from about 3 strips thick-cut bacon
1/2 teaspoon freshly ground pepper

directions

Prep: 15 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
To peel a squash, slice off the top and the bottom, then cut into two sections -- the long upper neck of the squash and the round lower bulb. Slice down the sides of each half to remove the hard peel.
2
Slice the bulb in half lengthwise and scoop out the seeds and innards with a spoon, then cut the peeled squash into 1 1/2-inch cubes.
3
Preheat the oven to 400.
4
Toss the squash cubes with the salt, pepper, olive oil, and bacon in a large bowl, then transfer to a 9x13-inch baking dish.
5
Bake for 30-40 minutes or until the squash is tender and the bacon is crispy.

Chime In

iVillage

Roasted Butternut Squash with Bacon

Ingredients

directions