Roasted Butternut Squash Medley
One of the most flavorful, delicious ways to prepare butternut squash! Roasted with apples, bacon, pecans and shallots, this savory and slightly sweet side-dish is easy enough for a weeknight meal, and fancy enough to accompany your Thanksgiving or Christmas dinner!
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees. Lightly spray a large baking sheet with non-stick cooking spray. Set aside.
- In a large bowl, add the cubed squash, apple, shallots, pecans, and bacon. 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.
- 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.
- Remove from oven and top with the chopped parsley. Serve right away.
Nutrition
Serving: 1gCalories: 514kcalCarbohydrates: 43gProtein: 5gFat: 39gSaturated Fat: 3gSodium: 1195mgSugar: 35g
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