Maple Roasted Butternut Squash
Original recipe from Ina Garten, Back to Basics cookbook, pg. 158
Adapted recipe by Kitchen Groovy
1 large butternut squash
2 T olive oil
2 1/2 T pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 slices bacon, cooked and chopped
fresh sage, torn into small pieces
Preheat the oven to 400 degrees.
Peel and seed the butternut squash and then cut it into 3/4 - 1" cubes. Place the squash on a sheet pan in one layer. Toss with olive oil, maple syrup, salt and pepper. Bake for 20-30 minutes, until squash begins to brown, turning once during baking.
Sprinkle bacon and the sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash is tender and caramelized. Season to taste and serve hot.