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Bacon-Roasted Buttercup Squash with Rosemary Honey

 ½ cup Elk Creek Rosemary Honey
 5 cups Witten’s Buttercup Squash, diced into 1/2" cubes 
 8 slices of 3-D Meats Smoked Pork Bacon, sliced into 1/2" slices
 1 tbsp Brown Sugar
 1 tbsp Canola Oil
 Sea Salt & Freshly Ground Black Pepper, to taste

Pre-heat the oven to 375º.


In a bowl, toss together the squash, bacon, sugar and oil, and season with sea salt and freshly ground black pepper, generously.


Spread the squash and bacon onto a parchment paper lined rimmed baking sheet, into a single layer. Roast, stirring the mixture about halfway through roasting to ensure more even caramelization. This should take 25-30 minutes, depending on your oven.


Drizzle with honey.