Roasted Butternut Squash with Bacon

INGREDIENTS

  • 1 butternut squash, peeled and cubed into 1″ cubes

  • 8 slices of cooked bacon, chopped

  • 1/3 cup dried cranberries

  • 1/3 cup pecans, chopped

  • 1/4 cup extra virgin olive oil

  • salt and pepper

  • 1.5 Tablespoons rosemary

  • 1/4 cup maple syrup

INSTRUCTIONS

  • Spread cubed butternut squash on 2 foil-lined baking sheets. Drizzle some olive oil, season with salt, pepper, and rosemary, and stir the squash. Bake in a preheated 400 F oven for about 30 minutes, or until squash is tender when pierced with a fork. Halfway through, stir and turn butternut squash so it doesn’t burn.

  • When done, place in a large casserole dish, sprinkle with some cranberries, chopped pecans, and bacon, and stir. Drizzle with some maple syrup, and serve warm.

Recipe from deliciousmeetshealthy