Ingredients:
- 1/4 cup coconut oil, melted, divided
- 3 cups butternut squash, cubed
- 2 medium firm apples, cubed
- 1 small red onion, chopped
- 1 1/2 teaspoons fresh sage, chopped
- 1 1/2 teaspoons fresh thyme leaves
- Sea salt and black pepper to taste
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1/2 cup pecans, roughly chopped
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped dried cranberries
- 1/4 teaspoon red pepper flakes
Instructions:
- Preheat oven: Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish with 1 tablespoon melted coconut oil.
- Prepare squash mixture: Combine butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, thyme, salt, and pepper in a large mixing bowl. Toss to combine.
- Roast squash: Transfer squash mixture to the prepared baking dish and spread into an even layer. Roast in preheated oven until butternut squash is fork tender, around 25-30 minutes.
- Cook bacon: While squash mixture is roasting, heat a large sauté pan over medium heat. Add bacon and cook, stirring occasionally, until crispy. Transfer bacon to a small mixing bowl lined with paper towels to absorb excess grease.
- Make bacon topping: Once bacon is cooled, discard paper towels and add remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, cloves, and optional additions (goat cheese, cranberries, red pepper flakes). Toss to combine.
- Assemble and bake: Remove squash from oven and top with bacon-pecan mixture. Return to oven until topping is nicely browned, approximately 10 minutes.
- Serve: Remove from oven and cool for 5 minutes before serving.
Optional additions:
- For extra flavor: Add crumbled goat cheese, chopped dried cranberries, or a pinch of red pepper flakes to the bacon topping.
- For a sweeter taste: Increase the amount of honey.
- For a richer texture: Add a dollop of sour cream or Greek yogurt on top.
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