Maple Roasted Butternut Squash

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)

Kosher salt

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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1 Comment for this entry

  1. Tracy says:

    Made this for dinner tonight – it was delicious! Even my picky toddler couldn’t get enough. Great idea to save and reuse bacon grease – never would have thought if that!

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