Maple Bacon Butternut Squash

Note from Marie: Butternut squash is a wonderful side to fall or winter meals. My mom taught me a very simple way to prepare it -- just mash it up with some butter and warm cream. I enjoy it that way, but wanted to add a little flare to the otherwise ordinary dish. So, I thought about what flavors might compliment the rich buttery flavor of the squash. Maple was an obvious choice. And then maple syrup made me think of bacon -- because I love to dip bacon in the syrup leftover from pancakes. Sure enough, the maple, bacon, and butternut squash combination is a winner! So easy too.

Ingredients:

1 large butternut squash, cut in half

6 tablespoons milk

2 tablespoons unsalted butter

2 packages of microwavable bacon (4 pieces per package)

5-7 tablespoons pure maple syrup, depending on desired sweetness

Pinch of salt

Instructions:

Remove seeds and strings from squash. Cover with plastic wrap. Microwave on high for 8-10 minutes. Continue cooking for 3-5 minutes if squash is still hard. When soft, let cool for about 5 minutes.

Microwave each package of bacon separately. If defrosted, microwave each bacon package for 2-3 minutes on high. Cut open bag with knife (be careful: steam will be hot!). Let bacon cool for 2-3 minutes. Using sharp knife, chop bacon into small pieces.

Using spoon, scoop squash into a large bowl. Add milk and butter. Mash until smooth. Add pinch of salt, maple syrup, and bacon crumbles. Stir to combine. Reheat in oven or microwave if needed before serving.