Maple-Bacon Butternut Squash
Recipe courtesy of Chef Doreen Fang
2 pounds butternut squash, 1” cubes (many stores carry this pre-cubed)
3 Tablespoons canola oil
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2-3 slices thick cut bacon, cooked and chopped into bits
1 ½ Tablespoons unsalted butter
1 teaspoon canola oil
1/3 cup sweet onions, finely minced
2 teaspoons shallots, finely minced
2 cloves garlic, finely minced
2 Tablespoons light brown sugar
2 Tablespoons maple syrup
2 teaspoons red wine vinegar
1/3 cup roasted pecans, rough chopped
Preheat oven to 400F.
In a medium bowl add the butternut squash, 3 Tablespoons oil, 1 ½ teaspoons kosher salt and ½ teaspoon black pepper. Gently toss until all the pieces of butternut squash are lightly coated with oil. Pour the butternut squash onto a sheet pan, making a single layer of the squash. Roast for 20-25 minutes or until tender. Remove from the oven when done and set aside.
In a medium heavy bottom sauté pan over medium high heat, add the butter and oil, allowing the butter to melt and get hot. Once it is hot, add the sweet onions, shallots and garlic, stirring occasionally, cook till soft and translucent, approximately 5-6 minutes. Season with kosher salt and pepper to taste.
Add light brown sugar, maple syrup and bacon bits, stir and bring to a boil. Add red wine vinegar, bring to a boil and allow mixture to simmer for an additional 5-6 minutes or until thickened. Taste mixture and season with additional salt and pepper if needed. Add the roasted butternut squash into the pan and gently toss to cover all the pieces of butternut squash. Simmer for another 5-6 minutes, taste and season if needed. Add the chopped pecans, gently toss and serve. You may garnish with additional bacon bits and chopped pecans.
This can be prepared ahead of time and heated prior to serving. If you do prepare this ahead of time, don’t add the pecans until you are ready to serve and garnish with extra bacon bits.
Wishing you and your loved ones a very Happy Thanksgiving.