Roasted Butternut Squash with Bacon and Sage

How To Choose a Butternut Squash?

To make this butternut squash recipe, you want to start with the best butternut squash possible – it is the star of this side dish show, after all! Be sure to choose one that has a uniform, creamy-tan color (the darker, the better) and is firm to the touch. It should also be free of any bruises, cuts or soft spots. Also, check to see that it has a matte finish; if it’s shiny, that means the squash was picked too early and likely won’t be at its peak flavor and texture.

Finally, be sure to use the scale in your grocery store’s produce section to weigh your squash for the right proportions. For this recipe, we recommend a three-pound squash, which yields approximately 8 cups cubed. When preparing a butternut squash side dish, a good rule of thumb is 1/4 lb per person.

How to Make Roasted Butternut Squash

Don’t be intimidated by the idea of baked butternut squash—once you give it a try, you might find yourself drawn to the squash section of the grocery store time after time.

So, how do you make this wow-worthy dish? For the full details, head to the recipe instructions below, but here’s the gist of this easy recipe:

Prep the Squash

You’ll want to start by prepping the squash itself. First, peel off the squash skin with a vegetable peeler. Then, use a sharp knife to cut off the stem and the base of the squash. Cut the squash in half lengthwise, then use a spoon to scoop out the seeds and pulp. Cut each half into 1-inch cubes. Now, you’re ready to roast!

Toss with Seasonings

Arrange the cubed squash on a foil-lined baking sheet that’s been sprayed with cooking spray (the foil makes for easy cleanup, and the cooking spray ensures the squash won’t stick to the foil). Toss the squash with olive oil, salt, pepper and finely chopped fresh sage leaves . That’s it!

Bake

Place the baking sheet in the center of the oven and bake for about 30 to 35 minutes, or until the squash is soft and lightly golden. You’ll know the squash is done if you can poke it with a fork or a knife and it is tender.

Serve

Toss the warm roasted butternut squash with crisp, cooked bacon, transfer to your favorite serving dish, top with more fresh sage leaves, and enjoy.

Looking for the perfect main for this stellar side dish? Check out our Thanksgiving Roasted Turkey or any of our Foolproof Roast Recipes.

How to Make Perfect Bacon

The secret to ultimate flavor in this butternut squash recipe? The bacon! For this recipe, the bacon is cooked separately and tossed with the roasted butternut squash just before serving. This method ensures the bacon and squash both cook through completely, and you don’t run the risk of burning the bacon as you cook the squash.

There are many ways to make perfect bacon, but here are our two favorite methods:

Low and Slow in a Pan: Arrange bacon strips in a cold skillet. Make sure the strips don’t overlap. Cook the bacon over medium heat, using tongs to flip once the bacon lifts off the pan easily. Continue to cook until the bacon is brown, crisp and no longer translucent, then transfer to a paper towel-lined plate to drain and cool. Once fully cooled, chop the bacon with a knife or crumble with your fingers.

Bake it in the Oven: For less mess and effort, we recommend baking the bacon at 400°F for 20 to 25 minutes for crispy bacon. Line a rimmed baking sheet (one that’s deep enough to hold drippings) with foil, then place a wire baking rack on the foil. Place bacon strips in a single layer on the rack. Bake until brown and crisp, then use tongs to transfer bacon to a paper towel-lined plate to drain and cool. Once fully cooled, chop the bacon with a knife or crumble with your fingers.

How To Store Roasted Butternut Squash with Sage and Bacon

We’d be surprised if you had any leftover squash at your holiday table when you serve this dish, but if you do, here’s the best way to store it:

In the Fridge: Store leftover roasted butternut squash, fully cooled, in an airtight container in the fridge for up to 3 days.

In the Freezer: To keep the flavor and texture of the roasted squash, we do not recommend freezing leftovers once baked. However, if you bought an extra-large butternut squash and want to freeze the extra raw squash, you can peel and cut it into cubes, then arrange in a single layer on a rimmed baking sheet lined with foil. Freeze the squash for at least 1 hour, then transfer to a resealable food-storage bag. Freeze for up to 10 months.

How to Freeze Fresh Sage: If you have extra fresh sage leaves, you can freeze them! Simply remove the leaves from the stems and place the sage in a resealable food-storage bag. Freeze for up to 1 year.