Who doesn’t love candy? Add that sweet goodness to a vegetable and yumminess is born! How does one make Candied Butternut Squash? Read on and grab the recipe. Your family will love this delicious side dish. It’s almost a meal in itself.
This summer I grew Butternut Squash and although the yield wasn’t as high as I’d hoped, there was still enough squash to have a small stash for winter.
Here’s your grocery list for the recipe:
- Butternut or Acorn Squash – (one squash makes two servings)
- Cloves or Allspice
- Brown Sugar
How to make Candied Butternut Squash;
Wash the squash then cut in half. You will need one half per person depending on the size of the squash. Place in a shallow baking dish lined with foil. The foil makes for easy cleanup.
Scoop out all the seeds and membranes using a spoon and discard.
Next, you will add some pats of butter then sprinkle cinnamon generously over the butter and squash.
Continue on with the rest of your spices, sprinkling nutmeg, cloves or allspice, and a bit of salt. I don’t use measuring spoons for this recipe, so I can’t give exact measurements. Use your eyes and your senses to decide how much to use of each ingredient. A hint of caution here, cloves and allspice are very powerful so don’t go overboard.
Now you are ready for the best part of the entire dish; the bacon and brown sugar
Lay as many strips of bacon over the squash as you desire. We like two pieces per slice of squash because we Love bacon! Make sure the bacon doesn’t fall down into the squash or it won’t crisp in the oven, because it will be lying in bacon and butter juices.
Lastly, sprinkle brown sugar liberally atop the bacon. It’s the brown sugar that makes the bacon and the squash taste like candy. If you prefer, you can use maple syrup instead of brown sugar.
Place the dish in a preheated 375-degree oven and bake, uncovered, for one hour. If you have a convection oven, keep an eye on your squash towards the last 15 minutes of baking, as this is the time when the bacon can become a bit too crispy because of the sugar. If your squash isn’t quite fork tender 45 minutes into baking but your bacon is overdone, simply cover with foil and lower the oven to 350 degrees.
Prepare for a feast;
When your squash is finished cooking you can discard the fat built up in the hole of the squash, or if you like, you can mix it all in. I prefer to dump mine out so I don’t have all that fat in my diet. My husband loves butter and bacon grease, so he mixes his in with the squash. I know!
Your family will love this dish because of the sweetness of the brown sugar, and the natural sweetness of the squash. It’s almost like eating warmed pumpkin pie or eating candy for dinner! I serve this dish with beef, such as Ribeye, or Tri-Tip. Candied Butternut Squash is almost a meal in itself so you don’t really need any more food to complete your dinner except maybe a nice glass of red wine.
Candied Butternut Squash is a perfect side dish for these wonderful Fall days. It would also make a perfect accompaniment to your Thanksgiving dinner. I hope you give this recipe a try!
Until we meet again, much Love! ~Rhonda