Garlicky bacon butternut squash is oven-roasted to tender perfection. This recipe is easy, healthy, and full of flavor!
Butternut squash roasted in bacon fat and garlic is about as rustic as any comfort food can be. It’s seasoned with onion, fresh red peppers, and dried thyme for a nice herby flavor. This dish is perfect for any holiday spread but easy enough for a weeknight side dish.
Winter squash is a great source of nutrients this time of year. There are many types of winter squash but butternut squash is by far my favorite. A close second is acorn squash and a mild tolerance for pumpkin. Like butternut, acorn squash and pumpkin, can be eaten savory or sweet. Many people add maple syrup or honey to roasted squash which is how I prefer acorn squash. There is a really nice Butternut Squash Olive Oil Cake I’ve been thinking about trying for a holiday dessert.
Similar to Butternut Squash Soup
One of my favorite butternut squash recipes is making it soup. This recipe is basically the makings of the best version of the soup. All of the essential elements are there—squash, bacon, onion, and garlic. You could even top it with parmesan or goat cheese. In fact if you were to follow all of the steps in this recipe and add stock and purée, you would have the most amazing soup!
How to Roast Butternut Squash
You can roast butternut squash in two ways. With or without the peel. Splitting it I half and roasting the whole vegetable with the peel is a quick way to make purée for soup or other recipes. Cutting it into chunks allows for uses such as side dishes. Whichever way that you choose, the squash is drizzled with olive oil and roasted until fork tender. For this recipe, I’m using bacon fat instead of olive oil.
How to Make Garlicky Bacon Butternut Squash
I’m using two 20 ounce packages of butternut squash which is about 2 1/2 pounds. To start, I render the fat of 2-4 slices of thick-cut bacon on the stovetop. Then, toss the squash, onion, red pepper, garlic, and spices in the rendered fat. I place the skillet in a 425 degree over for 25-30 minutes.
When the squash is fork-tender, I remove it from the oven and top it with pieces of the crispy bacon. Savory goodness.
Want more Thanksgiving-inspired recipe?
- 2 1/2 lb butternut squash 1-2 in chunks
- 2 oz bacon
- 1/2 c red pepper finely diced
- 1/2 c yellow onion finely diced
- 4 cloves garlic sliced thin
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Preheat the oven to 425. In a large cast-iron or oven-safe skillet cook the bacon strips on the stovetop until crisp. Drain the cooked bacon on a paper towel and save for later.
- Turn off the flame, then to the skillet with the bacon fat, toss the squash, onion, red pepper, garlic, and spices together. Place the skillet into the oven for 25-30 minutes; until the squash is fork-tender. Top the squash with the bacon chopped into pieces.