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Overhead close-up of maple bacon butternut squash with tender orange roasted squash cubes, crispy bacon pieces, and chopped fresh parsley on a matte black plate. Served on a rustic wooden table with a beige linen napkin.

Maple Bacon Butternut Squash

Nesting Lane
Maple Bacon Butternut Squash is an easy roasted fall side dish with sweet and savory flavors. Great for Thanksgiving, Christmas, or family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

Baking Sheet with Parchment Paper.
Large Mixing Bowl
Cutting Board
Sharp Knife
Measuring Spoons
Large Spoon

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

Estimated WW Points: 4  (Check official WW app for exact points)

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

Calories: 101kcalCarbohydrates: 20gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 153mgPotassium: 517mgFiber: 3gSugar: 6gVitamin A: 15111IUVitamin C: 30mgCalcium: 76mgIron: 1mg
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