- 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.