I have a tendency to over do it when it comes to butternut squash.
No matter how I look at it (literally), I can never estimate how much I’m going to need. How many pounds in this thing again? So I grab a bunch and hope for the best. And what started out as an innocent pan roast turned into something more than I bargained for; 3 delicious meals.
The original plan was to roast the squash with lots of fragrant herbs like rosemary and sage. Love that combination with smoky bacon. If you can get your hands on some Applewood smoked bacon, go for it. Lashings of maple syrup and Dijon mustard followed, with a sprinkle of brown sugar on top. I served it alongside a roast pork tenderloin for my carnivorous boys.
Our leftovers gave way to some freestyle creations. The first was a warm spinach salad served with our favorite dressing. We fought over the bacon…
And then we made soup.
I pureed the leftover squash with chicken stock, reserving the bacon and sage leaves for garnish. You could also roast the seeds, as I did here, and top with yogurt or crème frâiche.
I’ve only included the original roasted squash recipe as it’s the mothership for all three. The salad and soup are simply ideas that can be adapted to your liking based on how much you have leftover. Not bad for one pan, eh? Enjoy!
- The biggest mistake when roasting butternut squash is to overcrowd the pan. Overcrowding will cause the squash to steam rather than caramelize, thus creating extra moisture. To avoid this, use a very large roasting pan/tray and spread out the squash evenly in one single layer. None of the pieces should be touching, and ample space in between is ideal.
- Peeling your butternut squash is optional (I skip it!) When roasted, the skin gets incredibly soft and is edible. It adds a nice textural element as well.
roasted butternut squash with brown sugar bacon + some leftover ideas
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6
- 1 large butternut squash (about 4 cups)
- 4–6 slices of bacon (depending on your preference)
- 2 sprigs of rosemary
- 4 sprigs of sage leaves
- 2 tbsp. maple syrup
- 1 heaped tsp. Dijon mustard
- 2 tbsp. brown sugar, divided
- olive oil
- salt & pepper
- Preheat your oven to 425 F.
- Cut the butternut squash into 1 1/2 inch cubes (peeled or un-peeled). Reserve the seeds if you’d like to roast them.
- Stack the bacon slices on top of each other, and cut into 4 chunks. Set aside.
- In a small bowl combine the maple syrup, Dijon mustard, and 1 tbsp. of brown sugar.
- Add the butternut squash to a large roasting pan. Make sure that the squash is spread out evenly, in one single layer. Do not overcrowd the pan. *See note below.
- Drizzle the squash with olive oil to coat.
- Pour the maple syrup mixture over the squash, and toss together with your hands. It may seem a bit dry, this is ok. Season with salt and pepper.
- Add the rosemary and sage sprigs.
- Separate the bacon slices and drape them over the squash.
- Sprinkle the remaining 1 tbsp. of brown sugar on top of the bacon.
- Bake, stirring occasionally, until the squash is tender and begins to caramelize about 30-40 minutes.
- Heat under the broiler for a couple of seconds to crisp up the bacon. Make sure it doesn’t burn!
- Serve warm.
*The biggest mistake when roasting butternut squash is to overcrowd the pan. Overcrowding will cause the squash to steam rather than caramelize, thus creating extra moisture. To avoid this, use a very large roasting pan/tray and spread out the squash evenly in one single layer. None of the pieces should be touching, and ample space in between is ideal.
My husband added a beet (because we had one but had no clue what to do with it), and it was delicious! Will make this again and again… and again…..
Thank you for your feedback. I love that you added a beet to this recipe; how fun! I’m sure the sweet flavor paired well with the bacon… thanks for sharing!
My family, INCLUDING NON-VEGGIE EATERS LOVED IT ! I did not have sage inany form . I sprinkle savory instead of sage. I used dark brown sugar instead of the other sugar . Thanks for a yummy fall idea.
That’s fantastic news! So glad you and your family loved the recipe. And the addition of savory is brilliant. xo
Em, there can never be too much butternut squash for me – I adore it, but have yet to have any luck growing it! I now make my soups as you do – roasting the butternut first, then pureeing the flesh. I think the extra step adds a lot of flavour! PS. love the roasting pan too – is it enamel?
Hi Celia! The roasting pan is enamel…I love it. It’s a lot more durable than I thought! :)
Alessandra (DinnerinVenice) says
I love roasted butternut squash with brown sugar, so delicious. Sometimes add cinnamon too.
Laney (Ortensia Blu) says
Gotta LOVE multifunctional recipes! Especially with butternut squash…and with bacon- fabulous!
Paula @ Vintage Kitchen Notes says
The bacon ribbons make this look even better! The idea of using it with spinach in a salad is wonderful.
Sandra @ Kitchen Apparel says
Now this is right way to do leftovers! I did not know that you could eat the skin of butternut squash, how interesting. I’ll have to give it a try the next cool day that we get…dam this weather! I was totally loving all the cold and now my thermometer is registering 90…geeze. I am really digging that soup too…with the roasted seeds! Everything looks great Emilie :)
Laura (Tutti Dolci) says
I love roasted butternut squash, a fab fall side dish!
Kelly @ Inspired Edibles says
I love that you derived 3 delightful meals from the mothership ;-) — well done! The combination of ingredients is heavenly and the soup and salad are worthy of separate posts on their own! Sage is my very favorite fall herb — I can well imagine how all of these delightful textures and flavors play out in this seasonal feast.
Letizia-Friarielli & sound says
I love your recipes Emilie!
Maria | Pink Patisserie says
I simply love that you can take such beautiful ingredients, roast them then get two amazing meals. I’ve got all the ingredients and I’m going to give it a try tonight. Absolutely love this!! Beautiful photos too Emilie!