Maple Bacon Butternut Squash is cubes of squash oven-roasted with maple syrup and olive oil, topped with crispy bacon, and garnished with parsley. It is a definite must-add to my Thanksgiving menu! (Do you know what day Thanksgiving is this year?) But, I could enjoy this side dish any time of the year, it’s so good! If you are looking for another comforting way to use butternut squash, why not try my Butternut Squash Soup? It’s perfect for a cozy meal any time of year.
Ingredients & Substitutions
- Butternut Squash: Butternut squash, sometimes called a ‘butternut pumpkin,’ tastes a lot like a pumpkin. It’s good for you, providing fiber, potassium, and other nutrients. Choose a squash with its stem still on and that feels firm. It can last up to a month or more if kept in a cool, dark place. If you don’t have butternut squash, you could try the recipe with sweet potatoes, acorn squash, or pumpkin. Adjust the baking times accordingly.
- Maple Syrup: Look for pure (real) maple syrup, which will give the dish the most authentic maple flavor. (Imitation syrup lacks the depth of flavor, but it can still be used.)
- Oil: Extra virgin olive oil helps roast the squash and adds a subtle flavor. Canola oil, avocado oil, or vegetable oil could all work if you don’t have olive oil on hand.
- Seasonings: Just salt and pepper are the only seasonings you need! Simple!
- Bacon: I like thick-cut bacon, but you can use the bacon you have on hand. For a lighter option, try turkey bacon. Cook it up nice and crispy before crumbling it and adding it on top of the squash. Check out my how-to-bake bacon for a no-fuss, easy clean-up method for cooking bacon nice and crispy every time! I also have Air Fryer Bacon, which works wonderfully, too!
Can I Use Pre-Cut Squash?
Yes! For a convenient alternative to peeling and cutting up a whole squash, use pre-cut squash! It can be either fresh or frozen. If using frozen squash, let it thaw and pat it dry before roasting. If you are not using pre-cut squash, peel, seed, and cube it for this recipe.
How To Peel, Seed, and Cube Butternut Squash
It doesn’t have to be intimidating to peel, seed, and cut up butternut squash. Here are easy-to-follow steps:
- Place the squash on a cutting board.
- Use a vegetable peeler to peel off the skin.
- Place the squash on its side. Use a sharp knife to cut off both ends.
- Stand the squash up on one of the flat ends. Slice the squash down the middle, from top to bottom.
- Use a spoon to scoop out the seeds and stringy bits from the hollow part of each half.
- Place each squash half cut-side down on the cutting board. Slice the squash into long strips, about ½ inch wide.
- Turn the strips and cut them into small cubes, also about ½-inch wide.
Now you have squash cubes ready for your recipe!
Can I Make Maple Bacon Butternut Squash Ahead Of Time?
You can get a head start on maple bacon butternut squash so it’s easy to put together when you are ready! Get the squash peeled, seeded, and cut a day in advance. Store it in an airtight container in the refrigerator. You can also cook and crumble the bacon; keep it in an airtight container in the refrigerator for up to 3-4 days.
How To Store Maple Bacon Butternut Squash
To store maple bacon butternut squash, first, let it come to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the oven (my preferred method) or microwave until heated through.
Maple Bacon Butternut Squash
Ingredients
- 1 medium butternut squash, peeled, seeded, cut into ½-inch cubes (about 4 cups)
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 slices thick-cut bacon, cooked, crumbled
- parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the squash, oil, syrup, salt, and pepper until coated.
- Spread the mixture in an even layer on the baking sheet.
- Roast for 15 minutes.
- Remove the pan from the oven and carefully flip the squash. Top with the cooked and crumbled bacon.
- Return to the oven to continue baking for 20-25 more minutes, or until the squash is tender and lightly caramelized.
- Top with chopped parsley for garnish. Serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I really liked this squash. It's a sweet and savory side dish that will be very popular over Thanksgiving!
Elizabeth
I loved the soft texture of the squash with the crispy bacon. This is awesome and made with just a few ingredients!
Annabelle
These will be replacing yams (which I am not a huge fan of) at my Thanksgiving table this year! I liked this dish.
Bella
I wasn't sure about this, but it is really good! I'm loving the mix of sweet maple syrup and crispy bacon with the butternut squash.
Selena
I could eat the entire bowl of this squash! I am not always a huge fan of plain roasted squash, but the bacon really shines and gives the squash a huge flavor boost!
