Savory Maple Butternut Squash
- prep time:
- 10 min
- total time:
- 1 hr and 10 minutes, or 3 hours and 10 minutes
Tami
Roasting the squash in small pieces makes it gooey and sweet. This recipe is great for Thanksgiving.
ingredients
- 1 large butternut squash
- 1 head garlic, separated but not peeled
- 2 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 ounces thinly sliced pancetta or bacon, chopped
- 16 whole fresh sage leaves
- French bread, for serving
directions
- 1
In the oven:
- 2
Preheat the oven to 400 degrees.
- 3
Peel and seed the squash and cut it into 3/4-inch cubes. Place the squash and the unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.
- 4
Sprinkle the bacon and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste and serve with French bread for guests to spread with roasted garlic.
- 5
In the slow-cooker:
- 6
Cook squash, coated in oil, syrup, salt, and pepper, in a slow cooker on high for 2 hours, stirring once.
- 7
Sprinkle bacon and sage over squash and continue to cook for 1 hour on high.
Source: Angelyn Vaughan
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