Do you guys follow Lexi’s Clean Kitchen? I discovered her blog about a month ago and have been obsessed since. I’ve made a few of her recipes and all have turned out flawless and delicious. When I saw this recipe she posted the other day I was drooling. I decided to put my own spin on it.
This dish would make a perfect last minute side dish for thanksgiving or for meal prepping. It’s simple and easy. The sweetness of the butternut squash next to the tartness of the cranberries is all tied together with the bacon. We served ours with some pork chops smothered in a balsamic/mustard/shallot/whateverGordonputinthere sauce. Anyways, this dinner was so good we literally high-fived like losers on the couch when we were done eating.
Butternut Squash with Cranberries, Walnuts, and Bacon
1lb butternut squash cut into bit sized pieces
2 tablespoons of oil
pinch of salt
pinch of pepper
1 cup of fresh cranberries
1 cup of walnuts
3 slices of bacon
bacon fat (whatever is left from cooking the bacon required for the recipe)
- Preheat oven to 375*
- Toss the butternut squash pieces and cranberries in oil and season with salt and pepper. Place on a baking sheet lined with parchment paper and place in the oven for about 30 minutes or until the squash is fork tender.
- While the squash and cranberries are cooking, cook 3 slices of bacon in a frying pan until crispy.
- When the bacon is done, set aside and chop into small pieces when cool enough. Save the frying pan with the bacon fat in it.
- When the squash and cranberries are done, place them in the frying pan that has the bacon fat in it along with the bacon pieces and walnuts. Cook for about 5 minutes.
- Eat up!