Make Ahead

Savory and Sweet Butternut Squash

October 28, 2010
1 Ratings
  • Serves 6
Author Notes

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

What You'll Need
  • 1 butternut squash
  • 1 head garlic, peeled, seperated and chopped
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 pound bacon- crumbled
  • 2 tablespoons pine nuts
  • 1/2 cup fresh sage- chopped
  1. Preheat oven to 400 degrees. Wash, and cut butternut squash into cubes.
  2. Place squash and chopped garlic on a baking sheet.
  3. In a small bowl, mix together olive oil and maple syrup. Pour over squash and garlic to evenly coat.
  4. Sprinkle salt and pepper over squash.
  5. Place in oven for 20 minutes.
  6. Remove from oven and add chopped bacon, chopped sage and pine nuts to squash.
  7. Place back in oven for 30 minutes or until squash is caramelized.
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2 Reviews

Mindy B. October 23, 2019
Delicious! We made it with sunfower seeds, lightly toasted, instead of pine nuts and left out the bacon. And really, any winter squash will do but it would be helpful if you mentioned how many cups of diced squash to use. I've had butternut squashes 8 inches long and others 24 inches long. That's a huge difference.
Kat S. November 19, 2017
I didn’t see much Carmelization ... s little disappointed .