Sweet maple syrup, smoky bacon, buttery sage, and tender roasted squash make this maple bacon butternut squash the kind of easy holiday side dish everyone goes back for. It looks beautiful on a Thanksgiving platter, but it is simple enough to make for a cozy fall dinner any night of the week.
If you are planning your holiday meal, be sure to browse my complete Thanksgiving dinner menu for turkey recipes, classic sides, desserts, and make-ahead ideas.
More Delicious Fall Sides You’ll Love
Why You’ll Love This Maple Bacon Butternut Squash Recipe
- An easy Thanksgiving side dish with just a handful of simple ingredients
- Sweet, savory, smoky, and buttery all in one bite
- Roasts right in the squash halves for a pretty presentation
- Perfect alongside turkey, stuffing, gravy, and cranberry sauce
- Naturally gluten-free and easy to prep ahead
Butternut squash has a naturally sweet, creamy texture once roasted. The maple butter caramelizes around the edges while the bacon adds just enough salty, smoky flavor to balance it all out. Fresh sage gives it that cozy, unmistakable fall feeling.
Ingredients You’ll Need
- Butternut squash
- Pure maple syrup
- Thick-cut bacon
- Butter
- Fresh sage
- Salt and black pepper
Use real maple syrup here if possible. It gives the squash a deeper, richer flavor than pancake syrup and pairs beautifully with the bacon and sage.
How to Make Maple Bacon Butternut Squash
1. Prepare the squash
Preheat the oven to 400°F. Carefully slice each butternut squash in half lengthwise, then scoop out the seeds and stringy center. Place the halves cut-side up on a large baking sheet.
2. Cook the bacon
Cook the bacon in a skillet until crisp. Transfer it to a paper towel-lined plate, leaving a little of the bacon drippings in the pan.
3. Make the maple sage butter
Add the butter to the skillet with the bacon drippings. Once melted, stir in the maple syrup and chopped fresh sage. Let it warm together for about a minute.
4. Roast
Brush or spoon the maple bacon butter all over the cut side of the squash, letting some of it pool in the center. Season generously with salt and black pepper.
Roast for 50 to 60 minutes, or until the squash is very tender when pierced with a fork.
5. Finish and serve
Crumble the crisp bacon over the roasted squash. Add a little more fresh sage if you would like, then serve warm.
Can I Make It Ahead?
Yes. Roast the squash up to one day ahead, then cover and refrigerate it. Before serving, reheat it at 350°F until hot and add the bacon just before putting it on the table so it stays crisp.
What to Serve with Maple Bacon Butternut Squash
This is one of those easy Thanksgiving sides that works with nearly every holiday main dish. Serve it with my semi-homemade chicken sausage and apple stuffing, creamy creamed pearl onions, and a bright, fresh cranberry relish.
It is especially good next to a juicy Thanksgiving turkey with plenty of homemade turkey gravy. For another sweet-and-savory bacon side, try these maple bacon smashed sweet potatoes.
PrintRoasted Maple Bacon Butternut Squash
Tender roasted butternut squash brushed with buttery maple sage sauce and topped with crispy bacon. This easy sweet-and-savory fall side dish is perfect for Thanksgiving or any cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 SERVINGS 1x
- Category: HOLIDAYS, Side Dish
- Method: Baking
- Cuisine: Holiday Recipes
Ingredients
- 2 medium butternut squash
- 3 slices thick-cut applewood bacon
- 3 tablespoons butter
- 1/4 cup pure maple syrup
- 1 tablespoon fresh sage, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Carefully slice each butternut squash in half lengthwise. Scoop out the seeds and stringy center with a spoon, then place the squash halves cut-side up on the prepared baking sheet.
- Cook the bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
- Add the butter to the skillet. Once melted, stir in the maple syrup and chopped fresh sage. Cook for 1 minute, just until fragrant.
- Spoon or brush the maple sage butter over the cut sides of the squash, allowing some of the mixture to pool in the center. Season generously with salt and black pepper.
- Roast for 50 to 60 minutes, or until the squash is deeply tender and lightly caramelized around the edges.
- Crumble the cooked bacon over the roasted squash and serve warm.
Notes
- Use pure maple syrup for the best rich, caramel-like flavor.
- The squash can be roasted one day ahead. Reheat at 350°F until hot, then top with the bacon just before serving.
- To serve more people, cut each roasted squash half in half crosswise.
- For a little heat, add a pinch of cayenne pepper to the maple butter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Do I need to peel butternut squash before roasting?
No. The skin helps the squash hold its shape while roasting. Scoop the tender flesh right out of the skin when serving.
Can I use dried sage?
Yes. Use about 1 teaspoon dried rubbed sage in place of the fresh sage.
Can I cut the squash into cubes instead?
Absolutely. Peel and cube the squash, toss it with the maple sage butter, and roast it on a sheet pan. Add the cooked bacon after roasting.
How do I store leftovers?
Store leftover maple bacon butternut squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Final Thoughts
This maple bacon butternut squash is proof that a simple side dish can still feel special enough for Thanksgiving. The sweet maple butter, salty bacon, and fragrant sage turn humble roasted squash into something warm, cozy, and completely irresistible.
