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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?

  • Prep:
  • 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


  1. 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.

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