Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil (divided use)
  • 3 cups butternut squash (cubed)
  • 2 medium firm apples (cubed)
  • 1 small red onion (chopped)
  • 1½ teaspoons fresh sage (chopped)
  • 1½ teaspoons fresh thyme leaves
  • kosher salt and black pepper (to taste)
  • 6 slices thick-cut bacon (chopped into ½-inch pieces)
  • ½ cups pecans (roughly chopped)
  • 2 tablespoons maple syrup or honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Instruction

  • Preheat oven to 400°F and grease a 9 x 13” baking dish with 1 tablespoon olive oil.
  • In a large mixing bowl, combine the butternut squash, apples, red onion, remaining olive oil, sage, and thyme. Add salt and black pepper, to taste.
  • Transfer the mixture onto the prepared baking dish and spread into an even layer. Roast until the butternut squash is fork tender, about 25-30 minutes.
  • While the squash is roasting, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes.
  • Use a slotted spoon to transfer bacon to a small mixing bowl. Add one tablespoon of bacon grease, chopped pecans, maple syrup (honey), cinnamon, and ground cloves. Season with salt and pepper, if desired, and toss to combine.
  • Remove squash from oven and top with the bacon pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes.