I love fall, and I love butternut squash. A roasting squash can take me right back to my childhood in my mother's kitchen. All the ingredients of this recipe I pick up locally. Local maple syrup and farmers' market squash make for the freshest start to this dish. This recipe combines the richness of maple syrup with a bacon blast, while gently bringing in the caramelized butternut squash. The ingredients all work together so effortlessly. —ashleychasesdinner
head garlic, peeled, seperated and chopped
pure maple syrup
fresh sage- chopped
In This Recipe
Preheat oven to 400 degrees. Wash, and cut butternut squash into cubes.
Place squash and chopped garlic on a baking sheet.
In a small bowl, mix together olive oil and maple syrup. Pour over squash and garlic to evenly coat.
Sprinkle salt and pepper over squash.
Place in oven for 20 minutes.
Remove from oven and add chopped bacon, chopped sage and pine nuts to squash.
Place back in oven for 30 minutes or until squash is caramelized.
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!