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).

Print Recipe

Prep Time 5

Cook Time 45

Resting Time 4

Total Time 45

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 small butternut squash
8 slices of smoked streaky bacon or 1 pack of pancetta
12 walnut kernels broken into small pieces
2 Tbsp sherry vinegar
Olive Oil about 1 tbsp

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.