Maple Roasted Butternut Squash with Bacon

Today was my first Monday off work. I made a promise to myself that I would spend these days off extremely productive and would NOT be lazy. BUUUUUTTTTTT today was my first one and it was cold and rainy and all I wanted to do was snuggle with my pups. So thats what I did, AFTER going to PR Fitness this morning of course! So, given the weather conditions and my mood, I wanted to make squash with dinner because it makes me feel all fuzzy inside.

So there was a butternut squash, acorn squash & 2 spaghetti squashes sitting on my counter staring at me. I literally played eenie meenie miney mo to decide which lucky little squash was going to be on my plate for dinner, and butternut won!

I don't make butternut squash alot so I was throwing ideas around in my head on how I should prepare it-- I really only know of three ways: soup, roasted & mashed. Roasting it seemed the quickest to prepare.

INGREDIENTS

• 1 medium to large butternut squash
• 6 strips of bacon
• cinnamon
• nutmeg
• sea salt
• olive oil
• maple syrup

1. Preheat the oven to 400
2. Cut in half & peel your butternut squash and remove the seeds. Then slice into 1 inch chunks.
3. Throw into a roasting dish and toss with olive oil
4. Sprinkle with salt, cinnamon & nutmeg
5. cut your bacon strips into 1-2 inch pieces and lay on top of squash
6. LIGHTLY drizzle maple syrup over the top of bacon
7. Put in oven and roast for approximately 45-50 minutes, until bacon is cooked and squash is soft.

Sorry I didn't take any pictures, I wasn't sure how it was going to turn out so I had no intentions of putting this recipe on here. To my surprise, though, this was very tasty and I paired it with 2 eggs over easy (I like to eat really random food together and eggs take about 2 seconds to cook so it's always my go-to meal!)

Easy clean up and now Kyle and I are about to hash it out for the tv, Monday Night Football vs. The Voice... I WILL WIN! :]