I have a confession to make: I save bacon grease. Whenever we make bacon (picked up from our co-op), I pour the leftover grease into a small bowl on our countertop. It sits there until a need arises: eggs in the morning, grilled cheese for lunch, roasted veggies at dinner. Its amazing how much flavor and richness just a little bacon fat will add, and I just don’t believe that a traditional fat like lard is worse for our health than something processed like vegetable oil.
The other night we enjoyed roasted chicken for dinner. On the side I served steamed broccoli, roasted potatoes and carrots, and organic butternut squash roasted with pure maple syrup and a generous dollop of bacon fat. The perfect combination of sweet and savory – such a treat!
Maple Roasted Butternut Squash
Butternut squash, peeled and diced
A few tablespoons pure maple syrup
A couple tablespoons bacon grease (or, if you don’t have it, olive oil could work)
Preheat oven to 425 degrees.
Toss all ingredients in a bowl. Lay squash in a single layer on a baking sheet lined with parchment paper. Roast in oven for 30 minutes, or until squash is tender and starting to brown.
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