Hasselback Bacon Apple Butternut Squash tastes like it’s loaded with brown sugar and butter but it’s all natural sweetness. This dish is going to become your favorite way to eat squash.
We used to stuff squash with butter, brown sugar and bacon, thinking that this was the tastiest way to eat it. This baby doesn’t have any brown sugar or butter, and we didn’t miss it. Now, there is bacon…lots of bacon, and I just can’t apologize. Hasselback Bacon Apple Butternut Squash is now my favorite way to eat it!
I decided to cut it using the Hasselback method for a couple of reasons. Squash is a dense vegetable. By slicing it thinly it helped the whole dish cook at the same rate. It also helped to infuse more apple and bacon flavors into the squash. This is a meal by itself, or an amazing side dish if you’re sharing.
One squash is a good four servings. The first half we cooked the same way but on a grill that uses lump charcoal. John said he kept the grill at about 375°F. The second half is the one you are seeing. I cooked it in the oven at 350°F. They were both amazing!
Don’t have time to make it now? Pin it for later!
Hasselback Bacon Apple Butternut Squash
Ingredients
- 1 Butternut squash
- 1/2 lb bacon sliced into thirds
- 1 Granny Smith apple cut in half, cored and sliced thinly
- 1 cup vegetable stock
- 1/4 cup maple syrup
- Fresh rosemary chopped
- Black pepper
Instructions
- Preheat oven to 350°F
- Cut off each end of the squash. Place it in the microwave for 3-1/2 minutes. Remove and holding it with a towel, remove skin with a sharp vegetable peeler. Cut the squash in half and remove seeds.
- Slice the squash into 1/4-inch slices. Be careful not to go completely through.
- Alternating the bacon and apple, fill the slices. Place in a baking dish.
- Combine maple syrup and vegetable stock. Whisk to combine and pour over the squash.
- Top with a sprinkle of black pepper and fresh rosemary.
- Bake for 1 hour or until squash is softened, spooning juice over squash occasionally.
Notes
Nutrition
Even though we didn’t add a bunch of butter and sugar to this recipe, you would never know it. It tasted sweet, tender and buttery all by itself. The herbs and bacon gave it a great savory contrast.
We are eating so much more squash than we used to, and this is one of our favorite ways! I’d love it if you’d leave me a comment and let me know what your favorite way to eat squash is!
If you’re still looking for a few veggie dishes here are some of my favorites!
Roasted Brussels Sprouts with Shallots and Mushrooms
Hands Off Garlic Fingerling Potatoes
Grilled Sweet Potato Packets
Pin it now!
Let’s keep in touch! You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!
Sarah says
November 4, 2016 at 4:25 pmOh wow. I have to convince my boyfriend (he’s the cook, I’m the baker in our relationship xD) to make this for me. It looks and sounds amazing. Wow, drooling all over my computer right now… Happy Fiesta!
Julie Menghini says
November 5, 2016 at 7:23 amThank you Sarah! I love cooking with John too. He’s the grill guy and I’m definitely the baker. I hope you have a wonderful weekend!
Caroline says
November 4, 2016 at 3:21 pmI LOVE this idea – why didn’t I think of this!? And bacon and apple, of course, go so well too.
Julie Menghini says
November 5, 2016 at 7:23 amThank you Caroline. It was sure easy and we really liked it.
Eliza Waters says
November 4, 2016 at 12:49 pmThis looks beyond delicious, Julie! Practically a meal in and of itself.
Julie Menghini says
November 5, 2016 at 7:25 amThank you Eliza! We really enjoyed it and yes it is practically a meal. Squash is so good.
Monika Dabrowski says
November 4, 2016 at 11:23 amA fabulous combination of ingredients and so simple to make! Butternut squash is a permanent fixture in my kitchen this autumn and I think I am going to give this recipe a go:)
Julie Menghini says
November 5, 2016 at 7:26 amThank you Monika. We used to eat just acorn squash but I love butternut too. If you try this one I hope you will let me know what you think.
Petra says
November 4, 2016 at 8:34 amhi Julie
I am in love with this recipe! Anything with bacon is always good and butternut squash is so delicious. I have added it straight to my “to cook” list and I can’t wait! Thank you for sharing! 🙂
Julie Menghini says
November 5, 2016 at 7:27 amThank you Petra! We love bacon and it did really work here.
Antonia says
November 4, 2016 at 7:42 amWow, Julie! This looks absolutely delicious! Congratulations on being featured and Happy Fiesta Friday!
Julie Menghini says
November 5, 2016 at 7:28 amThank you Antonia! I am humbled when I get featured. There are always so many amazing recipes to choose from.
Maggie says
November 1, 2016 at 5:54 amYou had me at butternut squash but then you went and added apple and bacon? I’m in love! I’ve never made hasselback potatoes but I’ve been wanting to for a while but now I think I’d prefer to make hasselback butternut squash. Thanks again for sharing! Don’t forget to be eligible for features to link to Judi’s blog and mine, and to tag your post with Fiesta Friday.
Cheers!
Julie Menghini says
November 1, 2016 at 8:22 amThank you Maggie! We really enjoyed this recipe! I appreciate you stopping by and hope you have a wonderful week.
Summer says
November 1, 2016 at 5:16 amThis is such a nice recipe♥
Julie Menghini says
November 1, 2016 at 8:23 amThank you so much Summer! We enjoyed it too.
Ai @Ai made it for you says
October 31, 2016 at 9:24 pmOhhh that bacon juice all over the squash! I still have 40min til lunch and your photos are killing me!
Julie Menghini says
November 1, 2016 at 8:24 amThank you Ai! Looking through food photos are killers isn’t it!
Loretta says
October 31, 2016 at 7:57 amWhat a brilliant idea to use butternut squash in a hasselback way. I have never really cooked a potato the hasselback way, but you’re giving me some “food for thought” here Julie 🙂 Those pictures look so good and hard to resist. The bacon tops it all around nicely.
Julie Menghini says
October 31, 2016 at 8:00 amThank you, Loretta! I’ve really never made a hasselback potato. I’ll slice them up and fan them out in potato packets. Hmmmm another squash idea! Bacon is always good I think!
Linda says
October 30, 2016 at 4:00 pmWhat a fabulous side dish Julie!! 🙂
Julie Menghini says
October 31, 2016 at 7:37 amThank you Linda! We loved this squash.
Bam's Kitchen says
October 30, 2016 at 1:41 pmJulie, I have been sharing this recipe everywhere and now I have come on over to make this recipe. The boys have decided that bacon is one of the major food groups so I am thinking another great way to get them to sneakily eat their veggies. Shhh that will be our little secret.
Julie Menghini says
October 31, 2016 at 7:40 amThank you! I had to be a little sneaky to get John to decide he liked squash too! Bacon should definitely be a food group!
Judith A. Graber says
October 30, 2016 at 11:19 amI know I commented on this post and for the first time ever with one of your posts “awaiting moderation”. I wonder where it went or if this comment will go through. I am having trouble with some comments!!!
Julie Menghini says
October 31, 2016 at 7:47 amI don’t know why you’re were awaiting moderation, Judi? How dare WordPress to that to an old friend! Truth be told I hardly ever know why the things that happen when it comes to the tech stuff.
Julianna says
October 30, 2016 at 10:31 amSo awesome! I am making this one for sure! I just tried making hassle back potatoes for the first tine and was so pleased with them. I can’t wait to try this recipe, Julie! 😀
Julie Menghini says
October 31, 2016 at 7:49 amThank you, Julianna! We are really enjoying this recipe. I hope you enjoy your week!
Judith A. Graber says
October 30, 2016 at 6:38 amGreat idea to use butternut squash to make these “potatoes”. The squash is big enough so you can add lots of goodies like the bacon and maple syrup – two very favorite ingredients. Happy Fiesta Friday Julie!
Judith A. Graber says
October 30, 2016 at 6:40 amI might add some cheese too!
Julie Menghini says
October 31, 2016 at 7:50 amCheese is always a great addition!
Julie Menghini says
October 31, 2016 at 7:52 amThank you so much Judi! Looking at the comments, your comments show up two different ways. As judigraber it goes through. As Judith A. Graber it’s held in moderation. I don’t know what’s the difference? Thank you so much for co-hosting this week!
Jenny says
October 29, 2016 at 10:00 pmOh my, this looks so delicious! Adding bacon to the squash sounds like a great flavor combination! Your photos are mouth-watering!
Julie Menghini says
October 31, 2016 at 7:55 amThank you Jenny! You are so sweet to stop and leave super nice comment!
deliciouslynell says
October 29, 2016 at 8:09 pmMmm, looking at the photos makes me hungry!
Julie Menghini says
October 31, 2016 at 7:56 amThank you so much!
Elaine @ foodbod says
October 29, 2016 at 1:35 amGreat idea!
Julie Menghini says
October 29, 2016 at 10:50 amThank you Elaine!
frugal hausfrau says
October 29, 2016 at 12:31 amI’m laughing because I thought, Oh that would be so good if only I left out the squash! lol! Seriously, I keep trying every year to warm up to squash and this recipe might actually do it…It does look delish!!
Great job!!
Mollie
Julie Menghini says
October 29, 2016 at 12:51 pmThat used to be John too Mollie. He now loves it. Might want to revisit that poor squash? LOL
[email protected] says
October 28, 2016 at 2:07 pmI’ve been eyeing Hasselback potato recipes lately, but I think the idea of using it in butternut squash is ingenious Julie. Can’t go wrong with bacon either. Thanks for sharing;-)
Julie Menghini says
October 28, 2016 at 3:09 pmThank you Jess! They were really good. I hope you have a wonderful weekend Jess!
Sarah says
October 28, 2016 at 11:40 amI never thought to hasselback a squash, but what a wonderful idea! Love the natural sweetness and flavor combos. Pinning!
Julie Menghini says
October 28, 2016 at 3:14 pmThank you so much Sarah. It worked really well too.
Mimi says
October 28, 2016 at 10:29 amThat looks absolutely wonderful! I don’t think I’d even add that much maple syrup, but that’s just because I find squashes already sweet. Great idea!
Julie Menghini says
October 28, 2016 at 3:25 pmThank you Mimi! I think you could cut the maple syrup and it would still be yummy.