Hasselback Bacon Apple Butternut Squash

• Gluten free
• Paleo

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 Butternut squash
  • 1 Granny smith apple
  • 1 Rosemary, Fresh

• Canned Goods

  • 1 cup Vegetable stock

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 Black pepper

Found on hostessatheart.com

Description

Ingredients

• 1 Butternut squash
• 1/2 lb of bacon, sliced into thirds
• 1 Granny Smith apple, cut in half, cored and sliced thinly
• 1 cup vegetable stock
• 1/4 cup maple syrup
• Fresh rosemary, chopped
• Black pepper

Directions

• Preheat oven to 350°F
• Cut off each end of the squash. Place it in the microwave for 3-1/2 minutes. Remove and holding it with a towel, remove skin with a sharp vegetable peeler. Cut the squash in half and remove seeds.
• Slice the squash in 1/4-inch slices. Be careful not to go completely through.
• Alternating the bacon and apple, fill the slices. Place in a baking dish.
• Combine maple syrup and vegetable stock. Whisk to combine and pour over the squash.
• Top with a sprinkle of black pepper and fresh rosemary.
• Bake for 1 hour or until squash is softened, spooning juice over squash occasionally.