Pumpkin season is officially open! Yes, we love summer BUT autumn is maybe even my favourite season. Everything is becoming more cozy, air smells simply different, all the colours of nature and I love all of it! This Bacon Maple Glazed Butternut Squash describes all of it!
I do not love only smell of the autumn air, I also love how our kitchen smells in autumn. Pumpkin smell is all over! We have so many pumpkin recipes ready for you but with this one, we are opening the season. Maple glazed pumpkin with bacon, breadcrumbs and roasted walnuts. I am already drooling. I love everything about this recipe. It is sweet and creamy, it is salty and crispy and it is so hearty!
We hope you love this Bacon Maple Glazed Butternut Squash, as much as we do! If you make it, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Bacon Maple Glazed Butternut Squash
- 2 pcs Butternut Squash
- 4 tbsp Olive Oil
- 4 tbsp Maple Syrup
- Salt & Pepper to taste
- Handful Fresh Sage
- 50 g Ciabatta Bread torn
- 100 g Prosciutto
- 30 g Walnuts
- Preheat the oven to 190ºC. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin
- Rub with olive oil, season with salt and pepper. Place on a large baking sheet or skillet and roast until the squash begins to soften. For about 15 minutes
- Meanwhile, in a small bowl, stir together olive oil, maple syrup, and chopped sage until combined
- Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through.Spread half the maple marinade over the squash, allowing it to drip into the slices. Season with salt and pepper
- Roast the squash for 30 minutes, then spread with the remaining maple marinade. Add the walnuts around the squash
- Return to the oven and roast another 15-20 minutes, until the squash is tender
- At the same time, toss together the bread, 2 tablespoons olive oil, additional sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor
- Remove the squash from the oven and transfer
- Drizzle over any maple sauce left on the pan. Top with breadcrumbs and sage