Butternut Squash with Bacon, Blue Cheese & Candied Pecans
Yield
Serves 4
RECIPE Ingredients
- 6 slices Hickory Smoked Bacon
- 1½ tablespoons brown sugar
- 1 tablespoon water
- Pinch cayenne pepper (optional)
- ½ cup whole pecans
- 1 large butternut squash, peeled, cored, and cut into 1” chunks
- Kosher salt & freshly ground black pepper
- 4 sprigs fresh thyme
- 2 ounces blue cheese, crumbled (optional)
Price
$9.99
- Heritage-breed hogs raised humanely on small farms
- No antibiotics, no growth hormones
- No animal by-products
- Air-chilled pork (retains less water weight)
- No artificial preservatives, nitrates or nitrites added
- Naturally smoked over hickory chips
- Gluten free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
*USDA regulations prohibit the use of hormones in pork
Recipe notes
In this easy butternut squash recipe, we oven roasted squash in bacon fat before tossing in crispy bacon bits and spicy-sweet pecans. The optional crumbled blue cheese adds a sharp bite.
RECIPE Preparation
- Preheat oven to 400 degrees F.
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon, roughly chop and set aside; pour off the bacon fat into a small bowl and set aside.
- In a small bowl stir together sugar, water, 1 teaspoon of the bacon fat, a pinch of salt, and the cayenne pepper, if using.
- Place the skillet back over medium heat and toast the pecans, stirring occasionally, until fragrant, about 2-3 minutes. Add the sugar mixture to the pan and stir constantly until nuts are evenly coated, about 20 seconds. Remove from heat and spread in a single layer on a parchment lined plate. Set aside to cool.
- Spread squash and thyme sprigs in an even layer on a rimmed sheet pan. Drizzle with about 2 tablespoons of the bacon fat. Toss to coat evenly; season with salt and pepper. Roast until squash is soft and lightly caramelized, about 30 minutes. Remove sheet pan from oven and cool for about 5 minutes. Discard thyme sprigs.
- Break apart pecans if stuck together and roughly chop. Add pecans and bacon to the squash and toss gently to mix. Place mixture in a warm serving dish. Dot with blue cheese, if using; serve.
