Maple-Bacon Butternut Squash |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Different and Delicious. I thought it was even better as leftovers! Ingredients:
2 1/2 lbs butternut squash, seeded, peeled and cut into 1/2 inch cubes |
8 ounces hickory smoked bacon, cut into 1/2 inch pieces |
3/4 cup onion, chopped |
16 ounces frozen whole kernel corn, thawed |
1/4 cup maple syrup |
2 tablespoons fresh parsley, chopped |
Directions:
1. Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender. Drain; set aside.
2. Meanwhile in a large skillet cook bacon until crisp. Transfer bacon to paper towels to drain. Drain skillet leaving 1 tbls drippings. Add onion, cook 5 minutes until tender.
3. Add squash, corn and maple syrup; cook 4 mintues until heated through. Toss in bacon, stir.
4. Season with fresh ground pepper, sprinkle with parskey and serve.
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