(GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO, KETO-FRIENDLY)

Butternut squash has always been one of those foods that I love when it’s prepared correctly; when it’s just plain, I can do without it.  This recipe combines the sweetness of roasted butternut squash with the hearty flavors of bacon.  The pairing creates a delicious blend of flavors and is sure to be a hit at any holiday gathering or dinner.  The best part is that this is a pretty hands-off recipe.  Your oven and skillet will do most of the heavy lifting and you’ll be left with a delicious side dish.  I have eaten this first thing in the morning, as a side dish with dinner, and topped with chicken for a meal.  Enjoy!

 

Prep Time: 5 minutes
Cook Time:  30 minutes
Total Time: 35 minutes
Course: Lunch, Dinner
Servings: 4 servings

Ingredients:

4 cups butternut squash (I buy mine pre-cut)
2 TBL coconut oil, melted
Pinch cinnamon
4 strips bacon, sugar free

Directions:

Preheat oven to 400 degrees.  Toss cubes of butternut squash with melted coconut oil and pinch cinnamon.

Line baking pan with parchment paper and bake butternut squash about 20-25 minutes, until tender.

Meanwhile, add bacon to a skillet and cook until crispy.

Once butternut squash is done cooking, add to the skillet with bacon.

Cook on low for 2-3 minutes.

Enjoy!