Okay, before I even move on with this post - let me apologize. This is my 2nd post of the day, and I really don't like giving you too much to look at in such a short time - so please forgive me. In case you're wondering WHY I'm sending out a 2nd post - well, if you remember, I am participating in the "10 for 5" challenge, and today is the deadline to get all 10 in. I have 9 down and 1 more to go! I am also quite competitive, and I just can't let this go and give up now!
So - thank you for bearing with me as I post at seemingly odd times or days, and for hanging with me as I experiment with new dishes. I made this last week, and it was sweet, savory and deserves to be put on the regular dinner menu.
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.
Click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!