With Fall coming, here's a dish with great flavors and a yeoman ethic. I've been tinkering with how to combine these can't-miss ingredients in the best possible way for a few years, and here is the latest iteration. —Erik Hellman
Pre-heat your oven to 350. Dice the onion into a 1/2 inch dice and mince your garlic.
Wash your butternut squash well and then halve and peel. Save your peels in a small pan. With your thumb extract the seeds onto a rimmed baking sheet. Scoop the stringy pulp out of the squash cavity and place in the sauce pan. Dice your squash into a 1/2 inch dice.
Cover the pulp and peels with the chicken stock and reduce over med-hi by half.
Put your bacon on the baking sheet, nestled among the seeds, and fill the remaining space with sage leaves. Put in the oven and bake until all is crisp and brown (10-15 min).
Heat olive oil in large skillet and sauté onions until specked and then add the squash, turning every now and then to caramelize until the color looks just right. Strain the squash infused chicken stock and add to the pan with the lemon juice. Cover loosely and reduce until the squash is tender and the liquid almost gone.
Remove the squash from heat and plate. Crumble bacon over the top with the roasted squash seeds and crispy sage leaves. Salt a pepper to taste. Taste.