I’ve always disliked squashed squash.
Pumpkin ravioli? Meh.
Soup? Even more meh.
Overcooked? There are not enough mehs in the world.
But I’ve wanted to like it. I’ve tried with my whole heart. I’ve even ordered it at fancy restaurants to be sure I wasn’t judging my squash over a bad recipe.
But, I’m not a quitter. So, last September I accepted the gift of a butternut squash from some amazing gardeners, my in-laws. I was scared but excited.
And so it sat.
It was moved to a new location.
And it sat.
And here we are in March.
Today I was brave. What I found was what I had wondered all along. Would I like roasted squash better than squashed squash?
Yes. Yes, I would. And with the excitement level of a chihuahua, I am happy to say I love roasted butternut squash. I admit. I did use bacon in my recipe but I can say with ease that I would love this dish even without the bacon.
- 4 strips of thick-cut bacon, cut into small pieces
- 1 fresh butternut squash, diced into one-inch squares (or, you know, one from last September)
- 1 small yellow onion, diced
- 2 cloves fresh garlic, minced
- 1/2 cup maple syrup
- Couple of dashes of sea salt
- Coarse ground pepper
Spread out bacon pieces in (preferably) in a shallow non-stick roasting pan. (A half sheet pan with sides or a 9X13 baking pan will work too. Line with foil for easy cleanup).
Put remaining ingredients in a large bowl and toss until well-combined and coated with maple syrup and salt & pepper.
Place squash mixture upon bacon pieces.
Bake in the oven for 30 minutes. Give a gentle toss and serve on a platter.
Dare I say? I might even like the leftovers ground into a soup puree in the food processor. But tossed and roasted will always be my very favorite.