Roasted Squash with Bacon and Maple
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
- Total Time:
- Servings: 6
Source: Martha Stewart Living, October 2015
- 2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
- 1/3 cup pure maple syrup
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- Coarse salt
- 3 thick slices bacon (about 4 ounces total), cut crosswise into 1/4-inch pieces
Preheat oven to 400 degrees. Toss squashes with maple syrup, oil, cayenne, and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 10 minutes. Add bacon, then flip squashes to coat. Roast, flipping once more halfway through, until tender and golden brown, about 20 minutes more; serve.