Maple Bacon Roasted Butternut Squash

• Gluten free
• Paleo

• Meat

  • 12 oz Bacon

• Produce

  • 2 Butternut squash, medium
  • 2 sprigs Rosemary, Fresh

• Condiments

  • 2/3 cup Maple syrup

• Dairy

  • 1 stick Butter, salted

Found on lemontreedwelling.com

Description

Ingredients

• 2 medium butternut squash
• 12 oz. bacon
• 1 stick (1/2 c.) salted butter, melted
• ⅔ c. maple syrup
• 2 sprigs fresh rosemary

Directions

• Preheat oven to 400 degrees.
• Using a fork, poke several holes in each squash. Set aside.
• Line a large rimmed baking sheet with aluminum foil. Lay bacon on baking sheet.
• Place squash directly on upper oven rack; place baking sheet with bacon on lower oven rack.
• Cook both for 15 minutes. *Cook bacon longer, if needed, until crispy.
• Remove both from oven.
• Once squash has cooled slightly, use a knife to remove outer layer. Cut squash into 1 inch cubes.
• Place squash on large rimmed baking sheet.
• Drizzle with melted butter and maple syrup.
• Return to oven for 15-20 minutes, stirring once or twice, until maple syrup is caramelized and squash is tender. *Be careful not to let syrup burn.
• Remove from oven; toss with cooked, crumbled bacon and fresh rosemary.
• Transfer to a serving dish.