Although the cinnamon bread was great, semi-homemade is practically a dirty word in my book, especially since it’s usually a more expensive route. Save your money buy a butternut squash and a pack of bacon like my mom does. Squash has a taste similar to a pumpkin or sweet potato, and it’s a semi-adventurous recipe. Plus, what better concoction to have than one from your mom’s book?
Bacon-Roasted Butternut Squash
My mom sets out making this squash as the first step toward producing a soup, but the heady smell of bacon always gets the best of us. We always end up just scooping it out of the skin and eating it as is.
-1 medium butternut squash
-4 slices bacon
1. Take one butternut squash and cut in half length-wise
2. Clean out the seeds and cavity and lay cut side up on an aluminum foil lined baking sheet
3. Place two strips of bacon over each side and liberally sprinkle with salt and pepper.
4. Roast in a 400 degree oven for one hour until the bacon is crispy and the squash is tender enough to eat with a spoon.
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