This roasted butternut squash with bacon recipe is a simple Fall side dish, made with just 5 ingredients (butternut squash, bacon, dried cranberries, maple syrup, and pecans). It’s slightly sweet and savory. The savory flavor of the cooked bacon blends perfectly with the butternut squash and the sweetness of the cranberries and maple syrup.
This side dish is perfect for a holiday like Thanksgiving, Christmas or New Years Eve. Last year when I made it for a family gathering, everyone enjoyed it and they wanted to know the recipe. If you are looking for a delicious side dish to bring to a family get-together that is a little bit different, you will love this one.
This roasted butternut squash with bacon recipe is also very easy to make. The hardest part is peeling the butternut squash, dicing it and roasting it in the oven. After it’s the butternut squash is roasted, just add the toppings, and you have an impressive and delicious side dish.
Hope you enjoy it!
- 2 medium butternut squashes peeled and cubed
- 6 slices of cooked bacon chopped
- 1/3 cup dried cranberries
- 1/3 cup pecans chopped
- 1 Tbsp olive oil
- salt and black pepper
- 1/4 cup maple syrup
Spread cubed butternut squash on 2 foil-lined baking sheets. Drizzle some olive oil, season with salt and pepper, and stir the squash. Bake in a preheated 400 F oven for about 30 minutes, or until squash is tender when pierced with a fork. Halfway through, stir and turn butternut squash so it doesn't burn.
When done, place in a large casserole dish, sprinkle with some cranberries, chopped pecans, and bacon, and stir. Drizzle with some maple syrup, and serve warm.