Turns out squash and bacon really are friends…
Cut your squash in half. Brush with olive oil and sprinkle on some salt. Cook on 350 degrees for about 45 minutes or until golden brown.
Let cool. Remove the seeds and spoon out the insides onto a cutting board. Roughly run your knife through the cooked squash.
In a sauce pan grill up 4 pieces of maple cured bacon until nice and crispy. Place on a plate lined with paper towels to drain off the grease.
Pour out the grease from the sauce pan. Next add in a tablespoon butter to the pan along with some sage leaves.
Slice your bacon into small bits.
On meium. heat toss the leaves around until they crisp up.
Toss your squash into the pan. Add in a little bit of heavy cream and the sliced bacon. Spoon in a teaspoon of brown sugar. Sprinkle in some salt and grate in some fresh nutmeg, yum…
Cook on low for a couple of minutes and serve. Yay! 🙂
It’s the perfect side for any Autumn meal.