Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash and really made the dish special but vegetarians could add another protein. Do be careful with nuts because they tend to burn, so throw them in during the last 15 minutes of roasting. The sage leaves should be fresh because the crispy pieces of sage stand out without overwhelming the dish.
I’m dreaming up all sorts of vegetable, bacon and sage recipes for fall: Brussels sprouts, green beans, roasted sweet potatoes, beets.
Sage is hardy and easy to grow so consider planting it in your Baja herb garden to enjoy all fall and winter. It also survives the harsh Nevada winters.
This snowbird is ready to fly south to avoid the harsh Nevada winter. It is cold and rainy in northern Nevada and I’m wearing jeans and shoes for gosh sakes.
I’m also embracing fall vegetable side dishes. I’m always talking about how much produce I buy and cook but I never seem to post any vegetable recipes. I have some in the queue so stay tuned.
I’m sharing my easy butternut squash and bacon fresh out of the oven with Fiesta Friday where you can find more delicious recipes from around the world. The lovely cohosts, in addition to the supreme cohost Angie’s, are Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens
Don’t save this easy butternut and bacon dish for special occasions but you can bet that it will be on my Thanksgiving table.
[lt_recipe name=”Butternut Squash Roasted With Bacon, Sage and Rosemary” servings=”4″ prep_time=”15 MINUTES” cook_time=”45 MINUTES” total_time=”60 MINUTES” difficulty=”easy ” summary=”Butternut squash seasoned with bacon, sage and rosemary. A delicious vegetable side dish. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/IMG_2694-300×225.jpg” ingredients=”4 cups cubed butternut squash ;2 slices bacon;2 fresh rosemary springs, stripped;1/4 cup sliced fresh sage leaves ;1 teaspoon sea salt;1/2 teaspoon ground black pepper ” ]Preheat oven to 350 F. Wash and cube butternut squash into 1 inch pieces. ;Chop bacon into 1/4 pieces;Wash herbs. Strip rosemary leaves and chiffonade sage leaves.;Combine all ingredients in a glass baking dish. ;Bake uncovered at 350F for 45 minutes. the squash will be soft and the bacon should be crisp but not burnt. [/lt_recipe]
Pin it for Thanksgiving or Christmas