Roasted Butternut Squash Medley


– 11/2 - 2 lb (1 medium squash) peeled and cubed into small pieces – 1 medium apple, peeled and chopped – 2 small shallots, chopped – 1/2 c. pecans, roughly chopped – 3 slices, thick-cut bacon, cut into small pieces – 1/3 c. apple cider (or apple juice) – 2 Tbsp. brown sugar – 1/2 tsp. salt – 1/2 tsp. pepper – 1/4 tsp. chili powder – 2 Tbsp. fresh, chopped parsley


Step 1

Preheat oven to 375 degrees. Lightly spray a large baking sheet with non-stick cooking spray. Set aside.

Step 2

In a large bowl, add the cubed squash, apple, shallots, pecans, and bacon.

Step 3

Toss together. In a small bowl or measuring cup, stir together the apple cider and brown sugar until the sugar dissolves. Pour over the squash mixture and stir to coat.

Step 4

Pour the squash mixture on to the prepared baking sheet and evenly disperse. Season with the salt, pepper and chili powder. Bake for 23-25 minutes or until the squash is fork-tender.

Step 5

Remove from oven and top with the chopped parsley. Serve right away.

Check out a couple of our other recipes below!