Roasted Butternut Squash Recipe

Why We Love This Roasted Butternut Squash Recipe

Simple sides for the holiday season are my jam. I love cooking for my family during the holidays, but I also don’t want to get overwhelmed by going too over the top. If you’re like me, I encourage you this year, to cut yourself a break on the over-the-top has-to-be-perfect dinner. Make it simple. Focus on a few key dishes, and kick the rest to the curb. That way you can use your energy to pay attention to what’s really important in your life, the people around you. Speaking of simple, this smoky-sweet Roasted Butternut Squash would make a fabulous simple side dish for your Thanksgiving table. I roasted the butternut squash and leeks in a little bacon grease, then whipped up an easy and flavorful apple glaze using Musselman’s Apple Butter, honey, red wine vinegar, and a little spice. The rich apple butter, coriander, and touch of chipotle pepper made the roasted butternut squash and leeks burst with flavor. I know butternut squash is often used in soups during the fall and winter months, like my own healthy butternut squash soup. But, it is actually super delicious roasted to perfection in the oven! You get a tender inside, with a caramelized and crispy outside. Plus, this smoky-sweet butternut roasted squash recipe has the perfect balance of sweet and savory!

Ingredients You Need

This roasted butternut squash with leeks, bacon, and an apple glaze uses simple ingredients that are easy to find. Here’s what you need:

For the Roasted Butternut Squash

Butternut Squash – fresh and diced into cubes Leeks – washed and sliced into thick pieces Bacon – chopped Salt & Black Pepper

For the Apple Glaze

Apple Butter – I used Musselman’s apple butter, but any apple butter will work as long as it has some cinnamon and spices in it! Honey Red Wine Vinegar – for a hint of tangy flavor and to balance out the sweetness of the apple butter Salt Coriander – a comforting and warming spice, or cumin will work in a pinch Chipotle Pepper – for a little bit of heat

How to Make Roasted Butternut Squash with Bacon

Preheat the oven to 400 degrees F and line a large baking sheet with foil or parchment paper. Place a skillet or pan over medium heat and cook the bacon until crisp. Remove the bacon with a slotted spoon and reserve the bacon grease. Peel and deseed the butternut squash. Then dice into bite-sized or 1-inch cubes. Place the butternut squash cubes and leeks on the lined baking sheet. Drizzle the bacon grease over the top and toss to coat. Spread the butternut squash and leets out into a single layer, then sprinkle with salt and pepper, and roast in the oven for 30 minutes. Meanwhile, whisk the apple butter, honey vinegar, salt and spices together. After 30 minutes, drizzle the apple glaze over the vegetables and toss to coat. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top to serve and enjoy!

Serving Suggestions

I highly recommend serving up this easy roasted butternut squash in a serving bowl alongside a spread of classic holiday dishes. Here are just a few of my family’s absolute favorites:

Fried Turkey Breasts Cornish Hens Baked Ham Creamy Mashed Potatoes Scalloped Sweet Potatoes Sausage and Mushroom Stuffing Crispy Kale and Quinoa Salad