November 2020 Butternut Squash

November 2020 Butternut Squash

  • Kimberly Johnson
  • 11/8/20



  • 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 olive oil
  • salt and black pepper
  • 3 Tbsp rosemary
  • 1/4 cup maple syrup


1. 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.

2. 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. 

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