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
- 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
- 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.
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!
- Brussels Sprouts with Shallots and Mushrooms
- Fingerling Potatoes
- Sweet Potatoe Packets
- Acorn Squash Stuffed with Wild Rice
- Honey Roasted Beets