SQUASH - Maple-Roasted Winter Squash with Bacon and Sage

By Unblond1

Ingredients

• 1 medium butternut squash, acorn or ambercup squash (or combination - recipe originally called for one of each)
• 1/2 head of garlic, separated but not peeled
• 1 1/2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• (judicious) pinch of cayenne or chili powder
• 4 slices applewood-smoked bacon
• 8 whole fresh sage leaves
• 1/4 cup (35 grams) roasted salted pumpkin seeds or squash seeds (if you're feeling ambitious)

Details

Servings 3
Adapted from judicialpeach.com

Preparation

Step 1

Preheat the oven to 400 degrees.

Seed the squash and cut it into 1-inch cubes. Place the squash and whole, unpeeled garlic cloves in a large mixing bowl. Add the olive oil, then the maple syrup, salt, and pepper. Mix until the squash is well coated.

Grease a baking sheet with olive oil. Lay the squash and garlic evenly on the sheet, and bake for 30 minutes, turning once after 15 minutes.

After 30 minutes, remove the squash from the oven. Rub the sage leaves with a bit of olive oil and lay the bacon slices over the squash and sprinkle the sage leaves over the mixture. Bake for about 15 minutes, until the squash and garlic are tender and caramelized and the bacon and sage are crisp.

Remove the bacon to paper towels and allow to drain briefly. Chop into 1-inch pieces, and then toss with the squash and sage and pumpkin seeds. Season to taste, and serve warm. Serve the garlic with a side of warm French bread.

Nutrition Facts - 3 Servings

Calories 364.1
Total Fat 27.4 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 261.6 mg
Potassium 536.2 mg
Total Carbohydrate 24.9 g
Dietary Fiber 3.4 g
Sugars 4.1 g
Protein 9.8 g