Maple-Bacon Butternut Squash
"Different and Delicious. I thought it was even better as leftovers!"
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 1⁄2 lbs butternut squash, seeded, peeled and cut into 1/2 inch cubes
- 8 ounces hickory smoked bacon, cut into 1/2 inch pieces
- 3⁄4 cup onion, chopped
- 16 ounces frozen whole kernel corn, thawed
- 1⁄4 cup maple syrup
- 2 tablespoons fresh parsley, chopped
directions
- Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender. Drain; set aside.
- Meanwhile in a large skillet cook bacon until crisp. Transfer bacon to paper towels to drain. Drain skillet leaving 1 tbls drippings. Add onion, cook 5 minutes until tender.
- Add squash, corn and maple syrup; cook 4 mintues until heated through. Toss in bacon, stir.
- Season with fresh ground pepper, sprinkle with parskey and serve.
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RECIPE SUBMITTED BY
<p>I LOVE to cook...it is very relaxing to me. A big THANKS to all the cooks on this web site for sharing their recipes and always giving me wonderful meals to make. <br /><br />Our pugs, Norman and Otis are the biggest foodies we will ever know. <br /><br />I'm another one of "those people" that read cookbooks like novels. I'm forcing myself not to buy anymore! because I don't really cook from them I just like to read them. I prefer using my cookbooks and recipes online because they take up less space and are always accessible. <br /><br /><br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /></p>
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