• 6-8 pieces of bacon
• 5 cups peeled and cubed butternut squash
• 1 cup pecans, roughly chopped
• ¼ cup maple syrup
• 2-3 tablespoons bacon drippings
• ½ teaspoon cinnamon (optional)
• 1/2 teaspoon salt
• 3 tbls fresh thyme
- Preheat oven to 400 degrees
- Cook bacon as usual except leave it slightly undercooked. Bacon should still be slightly soft (not crispy) when done. Cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
- Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
- Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
- Heat a large cast iron skillet of heavy bottomed frying pan (use the same one used to fry the bacon).
- Add the mixture to the pan and fry until almost soft and remove to 400 degree oven until fork tender.
- Remove from oven to a serving dish.
- Top with the fresh thyme.
- Serve immediately.
Recipe adapted from PaleOMG.com