Ingredients
5 cups butternut squash, pieces cut into ¾” cubes
8 slices nitrate-free bacon
1 ½ Tbsp cooking fat (rendered bacon fat preferred), or another cooking fat of your choice
½ teaspoon sea salt
Pinch black pepper
3 Tbsp pure maple syrup
1 teaspoon cinnamon
Instructions
1. Preheat oven to 425° F. Line a baking sheet with parchment paper.
2. If using bacon fat to roast the squash (optional), heat a large heavy skillet over medium-high heat and add bacon, cooking until 2/3 of the way done. Remove from pan and place on paper towels. Set aside. Pour bacon fat into a small dish.
3. Toss butternut squash with 1 ½ Tbsp of bacon fat (or other cooking fat) along with the sea salt and pepper. Arrange in a single layer on the parchment-lined baking sheet and roast for about 25 minutes, until softened but not yet browning.
4. Meanwhile, cut or break the partially cooked bacon into pieces and set aside. Whisk together the maple syrup and cinnamon in a small bowl.
5. After roasting the squash for 25 minutes, remove from the oven and sprinkle the crumbled bacon over the top. Drizzle the maple syrup/cinnamon mixture evenly over the squash and bacon, then very gently stir to combine and rearrange squash and bacon in a single layer.
6. Return to the oven and roast for another 10-15 minutes, checking after 10 minutes to make sure the bacon and maple syrup aren’t burning.
7. Once the bacon is crisp and the squash is golden brown, remove from the oven. Serve warm and enjoy!
Serves 8
Inspired by Paleo Running Momma