Maple Bacon Butternut Squash Recipes

MAPLE-BACON BUTTERNUT SQUASH

Maple-Bacon Butternut Squash image

Make and share this Maple-Bacon Butternut Squash recipe from Food.com.

Provided by jrusk

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs butternut squash, seeded, peeled and cut into 1/2 inch cubes
8 ounces hickory smoked bacon, cut into 1/2 inch pieces
3/4 cup onion, chopped
16 ounces frozen whole kernel corn, thawed
1/4 cup maple syrup
2 tablespoons fresh parsley, chopped

Steps:

Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender. Drain; set aside.
Meanwhile in a large skillet cook bacon until crisp. Transfer bacon to paper towels to drain. Drain skillet leaving 1 tbls drippings. Add onion, cook 5 minutes until tender.
Add squash, corn and maple syrup; cook 4 mintues until heated through. Toss in bacon, stir.
Season with fresh ground pepper, sprinkle with parskey and serve.

Nutrition Facts : Calories 150.9, Fat 0.7, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 37.7, Fiber 4.6, Sugar 9.7, Protein 3.5

ROASTED SQUASH WITH BACON AND MAPLE

Roasted Squash with Bacon and Maple image

We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 6

Ingredients

2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
1/3 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
Coarse salt
3 thick slices bacon (about 4 ounces total), cut crosswise into 1/4-inch pieces

Steps:

Preheat oven to 400 degrees. Toss squashes with maple syrup, oil, cayenne, and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 10 minutes. Add bacon, then flip squashes to coat. Roast, flipping once more halfway through, until tender and golden brown, about 20 minutes more; serve.

MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON

Maple-Roasted Tofu With Butternut Squash and Bacon image

A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It's a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add 1/2 teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around 1/2 inch in size.

Provided by Melissa Clark

Categories dinner, weekday, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 (14- to 16-ounce) package extra-firm tofu, drained and patted dry
1/4 cup maple syrup
2 teaspoons peeled and grated fresh ginger
1/4 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil, plus more for drizzling
12 ounces butternut squash (1 small to medium squash), peeled, trimmed, seeded and cut into 1/2-inch cubes
1 pound brussels sprouts, trimmed, small ones left whole, large ones halved
1 medium red onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
3/4 teaspoon ground coriander
1 tablespoon finely chopped fresh sage leaves
2 ounces bacon, diced into 1-inch pieces
1 1/2 tablespoons soy sauce
3 teaspoons fresh lime juice, plus more for drizzling
1 teaspoon Asian fish sauce
1/2 cup sliced scallions (white and green parts), for garnish

Steps:

Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.

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