Maple Bacon Butternut Squash

I live for this maple bacon butternut squash recipe every year! A great Thanksgiving side dish or just eat it as a meal on it’s own…

Tis the season for warm and comforting fall recipes and I’m kicking it off with one of my favorite dishes! This oven roasted maple bacon butternut squash is to die for and my friends hound me for the recipe every year!

The funny thing is, it’s probably the easiest dish I make this time of year and requires only four ingredients. You’ll definitely want to save this one! It’s a keeper. 🙂

I’m a big fan of butternut squash. It’s naturally sweet but by adding a touch of maple syrup to it before it’s put in the oven is when the magic happens!

The combination of the sweet maple syrup, salty bacon with woodsy sage is the perfect compliment to this squash. Can you smell it already?? 🙂

I love serving them up just like this. Almost like little squash boats 😉 They would look so pretty on a big platter like this for Thanksgiving, don’t you think?

Then people can just grab one and dig into them easily with a fork. Mmmm I’m so doing that this year!

Maple Bacon Butternut Squash

2 butternut squash
1/4 cup maple syrup
3 pieces thick cut applewood bacon
3 tablespoons butter
1 tablespoon fresh sage
salt and pepper

Preheat oven to 400 degrees. Cut squash in half and scoop seeds and pulp out with a spoon. Set on baking sheet, skin side down.
In a skillet, fry up bacon until crispy. Remove the bacon and set aside. Add butter into the bacon grease until melted. Add in fresh chopped sage and stir around for a minute. Remove from heat.
Pour the butter mixture over squash halves, Let it pool in the hole. Use a basting brush to evenly coat squash.
Sprinkle with salt and pepper and bake squash in the oven for 50 minutes or until fork tender.
Chop up the bacon and sprinkle on top. Serve hot-room temp.