Thanksgiving meals don’t have to follow the American tradition of being loaded with carbs. Use this paleo side dish to add flavor and variety to your Thanksgiving table.
Maple Bacon Pecan Roasted Butternut Squash
Prep Time: 20 min
Cook Time: 35 min
- 6-8 pieces of bacon
- 5 cups peeled and cubed butternut squash
- 1 cup pecans, roughly chopped
- ¼ cup maple syrup
- 2-3 tablespoons bacon fat (rendered from cooking bacon)
- ½ teaspoon cinnamon
- ¼-1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Place strips of bacon on a foil lined baking sheet.
- Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven.
- Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
- Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
- Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
- Add mixture to a 9×11 glass baking dish.
- Increase oven temperature to 400 degrees.
- Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
- Serve immediately.
Recipe by: Juli at Paleomg.com