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

Roasted Butternut Squash with Bacon

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    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


    Prep: 15 min Total:
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    • 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.

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