Smoky-Sweet Roasted Butternut Squash
Roasted Butternut Squash with leeks, bacon and a smoky-sweet apple glaze that brings these wonderful fall flavors together. This seasonal side dish is ready to take center stage on your table!
As I ponder the meaning of Thanksgiving this year, a million complexities whirl through my head.
How more times than not, what brings us to a place of gratitude are the tough times in life, providing a clear view of what’s truly important.
How I’m thankful for the lessons learned in the school of hard-knocks, yet hoping I’ve earned my doctorate and never have to return for continuing ed.
How good I really do have it. Healthy relationships, Healthy body, Healthy mind. What more could I ask for?
With Thanksgiving approaching, I am acutely aware of all the aspects of my life that deserve a word of thanks.
My family has been through the ringer over the last couple years, but we have emerged stronger, wiser, and hopefully full of grace and forgiveness.
For me, Thanksgiving is a time of contemplation.
I look at my kids and pay attention to their sweet smiles and gentle spirits, instead of their pesky little habits.
I look and my husband and thank God for his loyalty and friendship, instead of obsessing over the stained shorts he won’t throw away.
I look at myself with a grateful heart at how far I’ve come, forgiving my short comings, so I can live without internal turmoil.
Thanksgiving is a time to see things with a different set of eyes.
I encourage you this year, to cut yourself a break on the over-the-top has-to-be-perfect dinner.
Make it simple.
Focus on a few key dishes, and kick the rest to the curb. That way you can use your energy to pay attention to what’s really important in your life, the people around you.
I’m sure you’ll find most of your thoughts of gratitude center around your loved ones.
Speaking of simple, this smoky-sweet Roasted Butternut Squash would make a fabulous simple side dish for your Thanksgiving table.
I roasted the butternut squash and leeks in a little bacon grease, then whipped up an easy and flavorful apple glaze using Musselman’s Apple Butter, honey, red wine vinegar, and a little spice.
The rich apple butter, coriander and touch of chipotle pepper made the roasted butternut squash and leeks burst with flavor.
My family Oooed and Ahhhed over this one… just one more thing to be thankful for!
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Roasted Butternut Squash
For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded and cut into 3/4 inch cubes
- 1 bunch leeks, trimmed, thoroughly washed and cut into 3/4 inch pieces
- 4 stripes thick-cut bacon, chopped
- Salt and Pepper
For the Apple Glaze:
- 1/3 cup Musselman's Apple Butter
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground chipotle pepper
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with foil or parchment paper. Place a skillet over medium heat and cook the bacon, until crisp. Remove the bacon with a slotted spoon and reserve the bacon grease.
- Place the chopped butternut squash and leeks on the lined baking sheet. Drizzle the bacon grease over the top and toss to coat. Spread the butternut squash and leeks out into a single layer, then sprinkle with salt and pepper and roast in the oven for 30 minutes.
- Meanwhile whisk the Musselman's Apple Butter, honey, vinegar, salt and spices together. After 30 minutes drizzle the apple glaze over the vegetables and toss to coat. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top and serve warm.
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