Maple Bacon Butternut Squash

OMG this is to die for. One of my favorite gathering recipes that I will not stop making any time soon! Perfectly sweet, slightly savory, and is also dairy free, grain free, refined sugar free, and paleo. My guests loved this dish and there were no leftovers haha.

You'll Need:

• 1 whole butternut squash, peeled & cubed (about 4 cups if buying pre-cubed)

• 3 T maple syrup

• 1 T olive oil or avocado oil

• Salt and pepper to taste

• 1 1/2 tsp inflammation buster seasoning from tiny little chef (use code "RACHELL" for 20% off your order). You can easily substitute cinnamon or pumpkin spice in place of this seasoning :)

• 6-8 slices of bacon

Here's How:

1. Start by partially cooking your bacon. I baked mine at 425 ° F on a parchment lined baking sheet for about 12 minutes and then let sit on a paper towel with a brown bag underneath to soak up the bacon fat, set aside (I sliced mine prior to baking it into 1x1" pieces; you can do this step either before baking or after)

2. Toss butternut squash in oil, S&P, and spread on a baking sheet. Bake at 425 ° F for 25 minutes

3. Mix maple syrup and spice together in a small dish or measuring cup while squash is cooking

4. After 25 minutes, add bacon to pan and then pour maple syrup mixture over everything. Gently stir with spatula or serving spoon

5. Return to the oven for 7 more minutes

6. ENJOY ♥

*serves ~ 6*

idea: this seems like it would be tasty with breakfast sausage too, as a breakfast dish on a holiday :) your home smells amazing after this is out of the oven!

xo, Celiac Sweetie