Caramelized and naturally sweet cubes of seasoned squash gets perfectly complemented by crispy bites of bacon and melted bits of gooey cheese. This side dish is addictive as it has a little bit of everything and to be honest it is the perfect use for seasonal butternut squashes. Trust me when I say that this is one side dish that will go quickly at any gathering!
To make this simple side we’ll need some cubed butternut squash, sliced bacon strips, extra light olive oil, salt, pepper, oregano, and some shredded cheese (I love Fontina for this recipe) and a garnish of chopped parsley or chives (green onions).
The prep work is as simple as tossing the cubed squash in the oil, salt, pepper and oregano to evenly coat before setting it onto a baking tray in an even layer and topping with the pieces of bacon.
Now, a note regarding the bacon…take my advice and opt to use strips of thick cut bacon. Trust me, you’ll thank me. You see, as the bacon cooks and crisps it renders its fat which then seeps into the squash. This not only helps salt our squash but also flavor it…..🤤
Pop your tray into the preheated oven and bake it until your squash is cooked and begins to caramelize. Once cooked, if you attempt to flip the pieces be aware that they might be fragile while hot so flip them with care. If your squash is cooked but hasn’t caramelized properly feel free to turn on the broiler setting for a few minutes to help the pieces to get color. Once done, remove your tray from the oven.
The very last step is to top your squash with the shredded cheese and parsley. The residual heat of the squash and the tray will help the cheese to melt, and the end result is a heavenly balance of flavors that will keep you going back for another bite!
Cheesy Bacon Butternut Squash
- Preheat oven to 400°F
- Toss the cubed butternut squash with the oil, salt, pepper, and oregano, until all pieces are evenly coated.
- Place the coated squash onto a baking tray in an even layer and sprinkle the small strips of bacon over the squash pieces.
- Bake for 30-40 minutes until the squash is tender and has begun to caramelize.
- Remove the tray from the oven and top with the shredded cheese and parsley (and/or chives). The residual heat from the tray and the squash will melt the cheese.
- Serve immediately and bring any leftovers to room temperature before storing in an airtight container in the fridge for up to a week.