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This recipe for Bacon-roasted Buttercup Squash with Rosemary Honey is your gateway dish into seeing winter squash as a source of delight, not duty. Honest!!!
What Can I Cook with a Winter Squash?
My CSA provided me with a winter squash that I’d never cooked with before, and quite honestly, didn’t know the name of. After less than a minute of googling winter squash pictures, there it was: the Buttercup Squash.
Buttercup Squash looks a lot like a green acorn squash, with yellowish freckles. It’s shortish, somewhat squatty, and, let’s face it: not destined to win any Squash Beauty Contests.
That’s why I neglected to take any pictures of it, before I prepared it. The insides looked, smelled, and tasted almost exactly like a butternut squash, so that’s how I decided to treat it when I went about deciding how to cook it.
I wish I could call this a vegetarian recipe, and it’s tempting to do so, but, you know…bacon. You *could* omit the bacon, and it would be a delicious vegetarian recipe. (Except…it would be missing…you know…bacon.)
This is the Rosemary Honey, after being reduced, via simmering. That rosemary gets removed, before serving.
Where Did You Get the Idea for Bacon-Roasted Buttercup Squash with Rosemary Honey?
I was pretty excited when I ran into this recipe by Vivian Howard. I had seen a special on her on PBS called “A Chef’s Life”. It told how she and her husband had been chefs in NYC, but had come back to the mountains of NC where she was raised, to run their own restaurant. I enjoyed very much seeing how she and her husband are utilizing the products produced in their area: produce and ingredients which are so familiar to me.
See the bits of bacon, that roasted alongside the squash? My squash got very nicely caramelized, without burning.
Drizzling the honey over the bacon-roasted squash, which I served over quinoa. See the reflection of the dish?
So I adapted my version of Bacon-Roasted Buttercup Squash from her recipe, and it is fantastic! I don’t think I’ll ever look for a different way of preparing winter squash again! The Rosemary Honey is what makes it so exquisite: the honey brings sweetness, the rosemary adds an herbal note, the tartness of the cider vinegar adds acidity that balances the sweetness of the honey, the pepper flakes bring a welcome zing of heat, and soy sauce contributes a meaty umami flavor. All things work together for the good of your palate, and I guarantee, you’ll be giving thanks for this recipe!
Serve the Bacon-Roasted Buttercup Squash over Quinoa for a satisfying winter meal that is packed with flavor.
This is one of those recipes that you’ll NEED in your recipe repertoire next time a winter squash shows up in your CSA basket. So, please, do yourself a favor and Pin this to Pinterest, so it will be there when you need it!
Bacon-Roasted Buttercup Squash with Rosemary Honey
Savory, but slightly sweet and spicy, this recipe for roasting squash or other root vegetables is divine!
Ingredients
- For the Rosemary Honey:
- 1/2 c. honey (I used Sourwood Honey: yum!)
- 1/4 c. cider vinegar
- 1 T. soy sauce
- 2 sprigs of fresh rosemary
- 1/4 t. red pepper flakes
- For the Roasted Buttercup Squash:
- 5 c. Buttercup Squash, diced into 1/2" cubes (alternatively, you could use many other types of root vegetables, such as acorn squash, butternut squash, carrots, or sweet potatoes)
- 8 slices of bacon, sliced into 1/2" slices (aka lardons)
- 1 T. brown sugar
- 1 T. canola oil
- Sea salt, and freshly ground black pepper, to taste
- Quinoa, cooked according to package directions
Instructions
- To make the Rosemary Honey: In a small saucepan, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer over medium heat. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken.
- Remove from heat, allow to cool. Discard rosemary.
- To Roast the Squash and Bacon: 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.
- Spoon mixture over cooked quinoa, and drizzle with honey.
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Nutrition Information:
Yield:
4 servingsServing Size:
1Amount Per Serving: Calories: 364Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 688mgCarbohydrates: 52gFiber: 3gSugar: 43gProtein: 12g
The rosemary honey adds such a “wow!!!” factor. You’re going to LOVE this recipe! Don’t forget to Pin it!
Rona Vadneau
Monday 2nd of November 2015
Never would of thought of cooking bacon with squash! I love my bacon so I'm sure I'll love this recipe!
Judy Freedman
Tuesday 17th of February 2015
This sounds and looks awesome. I want to make this recipe this weekend.
Nikki @ Tikkido
Tuesday 17th of February 2015
Wow, that looks absolutely amazing! And I just happen to have a butternut squash myself that's been sitting around the kitchen for too long, since my mom gave it to me. ;-) My recent post Grilled Olive Herb Flatbread and Whipped Feta Spread Recipes
Liz Mays
Tuesday 17th of February 2015
Oh Susan, oh Susan, oh Susan. That looks just INCREDIBLE. I'm pinning these and they'll be in my tummy this month sometime! My recent post On the Set with Nicholas Sparks | The Longest Ride Movie #LongestRide
healthgistmd
Tuesday 17th of February 2015
Looks delicious and the recipe is easy enough to put together.