Maple Bacon Butternut Squash is a good choice when you want a fall side dish that’s a little different from plain roasted vegetables.
The mix of maple syrup and crispy bacon gives the squash a sweet and savory flavor without making it overly sweet. A little cinnamon is enough to add some warmth, and the edges of the squash brown nicely in the oven.
You’ll need a baking sheet and a large mixing bowl for this recipe.
Most of the cooking time is hands-off, which is great when you’re preparing several dishes for Thanksgiving or Christmas dinner. The bacon is already cooked before it’s added, so it only needs a few minutes in the oven at the end.
This roasted butternut squash also works well for regular family dinners throughout the fall.
Serve it with pork chops, roasted chicken, turkey, or ham. It adds some color to the plate and doesn’t require a sauce or any special finishing touches.
Fresh parsley is optional, but a little sprinkled over the top is nice when you’re serving it for a holiday meal.
Why You’ll Love This Maple Bacon Butternut Squash
Sweet and Salty Without Being Too Sweet
The maple syrup adds a mild sweetness, but there’s plenty of savory flavor from the bacon, garlic, and black pepper. It’s a nice change from squash recipes that rely heavily on brown sugar.
A Good Alternative to Sweet Potato Casserole
If you’re already serving several rich holiday sides, roasted butternut squash gives you another option. You still have that familiar fall flavor, but with tender cubes rather than a mashed casserole.
Works for Thanksgiving and Christmas
You can serve this with roasted turkey, glazed ham, or roast beef. It’s also easy to double for a larger holiday gathering, provided you have enough baking sheet space.
Simple Ingredients
You don’t need anything unusual for this recipe. Most of the seasonings are common pantry staples, and pre-cut butternut squash is an option when you want to save some preparation time.
Ingredient Substitutions
Butternut Squash
Sweet potatoes are a good alternative if butternut squash isn’t available. Peel and cut them into similar-sized cubes. Check for tenderness near the end of roasting, since cooking times may vary.
Maple Syrup
Honey can replace the maple syrup in the same amount. It has a slightly different sweetness, but it goes well with the bacon and squash.
Center-Cut Bacon
Regular bacon works if you don’t have center-cut bacon. Turkey bacon is another option, although it may not be quite as crisp. Cook either one before adding it to the squash.
Ground Cinnamon
You can leave out the cinnamon for a more savory version. The garlic powder, salt, pepper, and bacon provide enough seasoning on their own.
Fresh Parsley
Chopped fresh thyme is a good substitute if you prefer a more savory herb flavor. You can also skip the garnish completely.
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Maple Bacon Butternut Squash
Equipment
Ingredients
- 2½ pounds butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 slices center cut bacon cooked crisp and crumbled
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the butternut squash in a large mixing bowl.
- Add the olive oil, maple syrup, cinnamon, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 20 minutes.
- Turn the squash and roast for another 12 to 15 minutes, or until tender and lightly browned around the edges.
- Remove the baking sheet from the oven and sprinkle the crumbled bacon over the squash.
- Return to the oven for 2 to 3 minutes, or until the bacon is heated through.
- Transfer to a serving dish.
- Garnish with chopped fresh parsley, if desired.
Notes
Tips and Tricks
Keep the cubes uniform – Cut the squash into similar-sized pieces so they roast evenly. Smaller pieces may cook faster. Avoid overcrowding – Use two baking sheets if necessary. Squash that’s packed too closely tends to steam instead of brown. Use pre-cut squash – Fresh, pre-cut butternut squash from the produce section can save preparation time. Cut any oversized pieces down to about 1 inch. Prepare the bacon ahead – Cook and crumble the bacon a day in advance. Refrigerate it in an airtight container until needed. Serve soon after roasting – The squash has its best texture when freshly roasted, and the bacon will be crispest before it sits too long.Storing and Reheating
Refrigerating – Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 to 4 days. Reheating in the Oven – Spread the squash on a baking sheet and heat at 350°F for about 10 to 15 minutes, or until heated through. Reheating in the Air Fryer – Heat at 350°F for approximately 4 to 6 minutes, checking occasionally. This can help the edges brown again. Reheating in the Microwave – Place a serving in a microwave-safe dish and heat in 30-second intervals until hot. The squash will be softer, and the bacon won’t remain as crisp. Freezing – Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The squash may be softer after freezing.Nutrition
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