This picture does no justice to this easy dinner side you can make with minimal effort and excellent results.
I make roasted veggies of some variety almost every night. In the Fall, butternut squash is my favorite. Sweet and hearty, it just feels right. The hardest part of butternut squash is peeling it. So give yourself some time to do that or if your market has it already diced go for it. You can swap out the squash for sweet potato as well, which I do all the time. The simple mantra of just add bacon really always runs true in our house.
Bacon Roasted Butternut Squash
Imperfect Polish 2015
Makes 4 sides
1 large butternut squash, peeled and diced
3 slices bacon, diced
salt and pepper
Preheat oven to 400 degrees
Place the squash in a large sheet pan, two if it feels crowded. Toss in enough oil to coat, add the bacon and generous salt and pepper (hands are best tools here). Make sure it is all mixed feel and in one layer on the pan.
Roast in oven for 15 minutes, toss and flip. Bake another 15 minutes or until browned and bacon is crisp.
Serve warm with dinner. works great with roasted chicken, grilled steaks, or pork tenderloin.
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