Maple-bacon Butternut Squash

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 1/2 lbs butternut squash, seeded, peeled and cut into 1/2 inch cubes
• 8 ounces hickory smoked bacon, cut into 1/2 inch pieces
• 3/4 cup onion, chopped
• 16 ounces frozen whole kernel corn, thawed
• 1/4 cup maple syrup
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 place squash in a large saucepan and cover with water. place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender. drain; set aside.
• 2 meanwhile in a large skillet cook bacon until crisp. transfer bacon to paper towels to drain. drain skillet leaving 1 tbls drippings. add onion, cook 5 minutes until tender.
• 3 add squash, corn and maple syrup; cook 4 mintues until heated through. toss in bacon, stir.
• 4 season with fresh ground pepper, sprinkle with parskey and serve.