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Roasted squash with maple bacon
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Elevate pumpkin and squash with a tantalizing twist: a savory-sweet pairing of crispy bacon and rich maple syrup.
Ingredients:
  • 1/2 (about 950g) Butternut pumpkin, peeled, seeded, cut crossways into 1cm-thick slices
  • 36.40 gm olive oil
  • 500g small yellow squash, halved
  • 6 (about 750g) small zucchini, trimmed, halved lengthways
  • 6 rindless bacon rashers, coarsely chopped
  • 125ml (1/2 cup) pure maple syrup
  • Pinch of ground nutmeg
Instructions:
  • Preheat the oven to 200ºC. In a large roasting pan, toss the pumpkin with half of the oil until coated. Bake for 25 minutes until tender. Then add the squash and zucchini, drizzle with the remaining oil, and roast for another 20 minutes until golden and tender.
  • Cook the bacon in a large non-stick frying pan over high heat until it just starts to brown, about 2 minutes. Add the maple syrup and simmer for 3 minutes until the bacon is slightly crisp and sticky.
  • Preheat the oven to 220ºC. Mix the bacon with the vegetables and sprinkle nutmeg on top. Roast for an additional 10 minutes, or until the bacon is crispy.

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