Roasted Bacon with Butternut Squash

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes the bacon less greasy.

2. 2

   Arrange bacon pieces in a single layer on one half of the prepared baking sheet, leaving space on the other half for the squash.

   Tip: Don't overlap the bacon too much so it crisps evenly.

3. 3

   In a medium bowl, toss the butternut squash cubes with olive oil, salt, pepper, and red pepper flakes until well coated.

   Tip: The oil helps the squash caramelize and develop a golden exterior.

4. 4

   Spread the seasoned squash on the empty half of the baking sheet, arranging the pieces in a single layer.

   Tip: For better caramelization, avoid crowding the pan.

5. 5

   Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring the squash halfway through cooking.

   Tip: The bacon will render its fat and crisp while the squash softens and browns.

6. 6

   In a small bowl, whisk together maple syrup, minced garlic, chopped sage, thyme, and apple cider vinegar to create the glaze.

   Tip: This aromatic glaze adds depth and complements both the smoky bacon and sweet squash.

7. 7

   Remove the baking sheet from the oven when the bacon is crispy and the squash is fork-tender with caramelized edges.

   Tip: The bacon should be golden brown and the squash edges should show deep browning.

8. 8

   Drizzle the maple-sage glaze evenly over both the bacon and squash, tossing gently to coat everything. Return to the oven for 2-3 minutes until the glaze caramelizes slightly.

   Tip: This brief return to heat helps the glaze set and creates a glossy finish.

9. 9

   Remove from oven and let cool for 2 minutes before transferring to a serving platter. Garnish with fresh thyme leaves if desired.