Maple-Bacon Butternut Squash

1. 1

   Place squash in a large saucepan and cover with water.

2. 2

   Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender.

3. 3

   Drain; set aside.

4. 4

   Meanwhile in a large skillet cook bacon until crisp.

5. 5

   Transfer bacon to paper towels to drain.

6. 6

   Drain skillet leaving 1 tbls drippings.

7. 7

   Add onion, cook 5 minutes until tender.

8. 8

   Add squash, corn and maple syrup; cook 4 mintues until heated through.

9. 9

   Toss in bacon, stir.

10. 10

    Season with fresh ground pepper, sprinkle with parskey and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.