This was originally a pasta recipe, but I adapted it to be a simple side dish. And just to be a little evil, I sautéed the butternut squash seeds in the rendered bacon fat for the garnish. This is wonderful served with any roasted meat.
Butternut Squash & Candied Bacon
Adapted from Canal House Cooks Every Day
1 lb slab bacon, trimmed of rind and excess fat
½ cup dark brown sugar
4 cups ¼-inch-thick-bite-size slices butternut squash
3 tbsp unsalted butter
1 handful fresh parsley leaves, chopped
Salt and pepper
Preheat the oven to 400˚. Cut the bacon into small cubes and toss with the brown sugar in a bowl. Spread the bacon out on a foil-lined baking sheet. Bake until the pieces are glazed and crispy yet meaty, about 20 minutes.
Put the squash into a large pot of salted water and gently boil over medium heat until tender, 5-10 minutes. Drain and set aside.
Melt the butter in a large skillet over medium heat. When it begins to turn golden, add the squash and cook until just warmed through. Add the parsley and season with salt and pepper.
Serve the squash topped with bacon. Sprinkle with roasted butternut squash seeds, if desired.
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