Description
Your new go-to holiday dish.
Ingredients
- 1-½ pound Butternut Squash, Cut Into Large Bite-sized Chunks (about 3 Cups Squash)
- ¼ cups Olive Oil
- 1 teaspoon Seasoned Salt
- ½ teaspoons Hot Paprika
- ¼ teaspoons Smoked Paprika
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 1 Tablespoon Chili Powder
- 1 teaspoon Sugar
- 4 slices Bacon, Cut Into 1-inch Pieces
- 3 whole Scallions, Sliced
Preparation
Preheat oven to 450ºF and prepare a baking sheet with parchment paper.
In a bowl, toss butternut squash with olive oil and all of the spices. Arrange squash on the baking sheet in an even layer. Roast squash for 20–30 minutes, stirring once halfway through, until browned at the edges and soft in the center.
While squash is roasting, cook bacon pieces in a skillet over medium-high heat until chewy but not crispy. Drain on paper towels.
When squash and bacon are cooked, use toothpicks to skewer 1 piece of squash and 1 piece of bacon. Arrange on a plate for serving and sprinkle with the scallions. Serve warm or at room temperature.
