Hasselback Bacon Apple Butternut Squash tastes like it's loaded with butter and brown sugar but it's all natural sweetness.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Servings 4
Author Hostess At Heart
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Ingredients
1Butternut squash
1/2lbbaconsliced into thirds
1Granny Smith applecut in half, cored and sliced thinly
1cupvegetable stock
1/4cupmaple syrup
Fresh rosemarychopped
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
Microwaving the squash makes it much easier to peel and slice.If you grill this recipe, use a dish that's safe for the grill or wrap it in aluminum foil and set it in a grill-save pan. we open the foil for the last 20 minutes to let it gain color and crisp the bacon.The temperature can be increased by 25°F to allow for heat escape.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.