Hasselback Bacon Butternut Squash

Name: Hasselback Bacon Butternut Squash
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 Butternut squash, large; 1 tbsp. extra-virgin olive oil; 1/4 c. unsalted butter, melted; 2 tbsp. maple syrup; 2 tbsp. lemon juice; 7 slices of bacon, halved crosswise; 10 Fresh sage leaves; Kosher Salt; Freshly ground black pepper; 1/2 c. mozzarella cheese

By Laura RegePublished: Oct 23, 2019

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Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Cal/Serv:

375

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Butternut squash is one of our favorite savory fall sides. This version gets an indulgent upgrade: bacon and plenty of cheese. What could be better? Great as a side or a main, make it while the squash is still plentiful!

Made it? Let us know how it went in the comment section below!

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Ingredients

1
Butternut squash, large
1 Tbsp.
extra-virgin olive oil
1/4 cup
unsalted butter, melted
2 Tbsp.
maple syrup
2 Tbsp.
lemon juice
7
slices of bacon, halved crosswise
10
Fresh sage leaves
Kosher Salt
Freshly ground black pepper
1/2 cup
mozzarella cheese

Directions

1. Step 1Preheat oven to 425º. Peel squash and cut in half lengthwise. Scoop out the seeds with a spoon and discard (or save for roasting). Brush all over with oil and place cut side down on a baking sheet. Roast until just barely tender, about 20 minutes, let cool slightly.
2. Step 2In a small bowl, whisk together the butter, maple syrup, and lemon juice.
3. Step 3Make thin cuts in partially roasted squash, going as deep as possible without cutting all the way through. Arrange sage leaves and bacon randomly in the cuts. Roast 15 minutes.
4. Step 4Remove squash from oven. Drizzle with butter mixture and season with salt and pepper. Roast until tender, about 30 minutes more. Remove from oven, top with cheese. Return to oven until cheese is melted and golden, about 5 minutes more.