Roasted butternut squash with bacon and walnuts
This roasted butternut squash with bacon and walnuts is a super easy dish to make, particularly if you already have the oven on. The squash can be pre-baked and stuffed later (or the next day) with the bacon mixture. So you could serve it as a main meal for a mid-week lunch/supper or in a festive menu as a side dish (at Thanksgiving, Christmas etc).
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the squash in half (lengthwise) and remove the seeds. Brush them with olive oil, then put them onto a baking sheet, facing upwards.
- Bake the squash until tender (it should take about 30-45 minutes).
- Cut the bacon into small cubes and fry them a frying pan, until golden and crispy. Add the walnut pieces, stir for 30 seconds and pour in the vinegar. Let it sizzle for few seconds, then remove from the stove.
- Using a fork, loosen the flesh of the baked squash, then top with the bacon & walnut mixture. Season with freshly ground pepper.
- Serve warm.