Instructions

1. Preheat the oven to 180°C.
2. Peel the butternut squash, slice it in half lengthways, then scoop out the seeds and membrane.
3. Place two chopsticks along either long side of each squash half. Slice across the squash at regular intervals—the chopsticks will stop the knife from cutting all the way through.
4. Gently tuck the bay leaves, rosemary, bacon pieces and sliced garlic into the cuts, alternating as you go.
5. Rub the squash with olive oil and season generously with salt and pepper.
6. Transfer to a baking tray and roast for 20–25 minutes, or until the squash is tender (the tip of a knife should slide in easily).
7. For extra colour and shine, brush the top with a little maple syrup during the final few minutes of roasting.
8. Serve hot as a festive side dish.