I love squash and think there is so much you can do with it. Turn it into a side dish, create more of a main dish with a tasty protein or use it as a snack. Planning a little friendly dinner party I was craving something warm and rich. And this was what was the result of this tasty experiment.
1-2 Butternut Squash (depending on how many people you are feeding)
1 Tbsp Olive Oil
2 pieces of nitrate free, sugar free bacon
1 tsp Sea salt
1 tsp Onion Powder
1 tsp Rosemary flakes
I used 1.5 butternut squash and it fed 6 adults and I had leftovers just as a reference.
Use vegetable peeler to peel outsides of butternut squash. Cut ends off, cut in half and scoop out seeds and veggie guts. Dice your squash into small pieces. Take two slices of bacon and slice into small pieces. I used a glass pan, I’m sure a roasting pan would work just as well. Pour in olive oil and mix up with your hands to cover all the squash pieces. Add bacon pieces and spread throughout the pan. Sprinkle in sea salt, onion powder and rosemary flakes.
Bake at 400 degrees for 35-40 minutes. I opened the oven & gave it a quick mix around about 25 minutes into it.