Bacon Roasted Buttercup Squash With Rosemary Honey Food

BACON-ROASTED BUTTERCUP SQUASH WITH ROSEMARY HONEY

Steps:

• To make the Rosemary Honey: In a small saucepan, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer over medium heat. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken.
• Remove from heat, allow to cool. Discard rosemary.
• To Roast the Squash and Bacon: Pre-heat the oven to 375º.
• In a bowl, toss together the squash, bacon, sugar and oil, and season with sea salt and freshly ground black pepper, generously.
• Spread the squash and bacon onto a parchment paper lined rimmed baking sheet, into a single layer. Roast, stirring the mixture about halfway through roasting to ensure more even caramelization. This should take 25-30 minutes, depending on your oven.
• Spoon mixture over cooked quinoa, and drizzle with honey.

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

OVEN ROASTED BUTTERNUT SQUASH WITH BACON

Steps:

• Preheat the oven to 400 degrees. Bake 5 slices of bacon according to the instructions here for about 20 minutes. Reserve the rendered bacon fat in a glass jar, and wipe any excess grease off the baking sheet with a paper towel. Chop the cooked bacon and set aside.
• While the bacon is baking, peel and cube a medium butternut squash. Toss the cubes with 2-3 tablespoons of the rendered bacon fat, salt, and pepper. Spread the cubed squash out on the baking sheet used previously, leaving ample room between each piece to allow the squash to caramelize. Use a second baking sheet if necessary.
• Increase the oven temperature to 425 degrees and roast for 25 minutes or until the squash is tender and starting to caramelize.
• Stir in the chopped bacon and fresh thyme, and then place the baking sheet(s) back in the oven for an additional 5 minutes.
• Season with additional salt, pepper, and fresh thyme, as desired. Serve warm.

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.