{NEW} Mashed Maple Butternut Squash with Crumbled Bacon 
Ode to the Butternut Squash…an Autumn and Holiday table tradition! Butternut Squash is Jason’s (my fiance’s) absolute favorite food!
He would eat this every night if I prepared it for him 
(Note to self: I REALLY SHOULD make it more often)
This squash recipe is a SIMPLE idea to serve alongside your best Autumn or Wintertime meal such as roasted turkey or pork tenderloin with a big fall salad.
OR, use this recipe to food prep (substitute squash for your typical healthy carb) Most of the carbs in our diet should come from nutrient-rich complex carbs, like those found in butternut squash.
OR, use this recipe to prepare the squash for soup!
The sweetness of this maple-butternut squash combined with the salty bacon garnish is surprisingly one of the best combos we’ve recently enjoyed!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible.
Did you know:
Just one cup of butternut squash contains around 7 grams of fiber, which can help maintain a healthy digestive tract by supporting healthy bacteria in the gut.
Thanks to its high antioxidant content, butternut squash has anti-inflammatory effects, helping to reduce risks of inflammation.
It also contains about 17 percent of our RDA of manganese, which means butternut squash can help maintain healthy calcium absorption within our body.
Butternut squash contains nearly half of our daily dose of vitamin C (hello glowing skin!), vitamin C also takes part in the production of collagen, which is important for building bone mass.
There are many minerals found in this squash, such as iron, folate, and zinc, that all contribute to bone health as well as overall health.
Butternut squash soup is definitely a seasonal *MUST-MAKE*.
makes 6 servings
Ingredients:
- 2 pounds butternut squash, peeled, seeded, and cut into pieces or cubes
- 2 Tbsps pure maple syrup
- 4 slices nitrate-free bacon, cooked and crumbled
- 2 Tbsps fresh thyme leaves
Place your squash cubes into a medium saucepan and add in just enough water or vegetable broth to cover.
Season generously with sea salt, then bring to the boil, and reduce to a simmer until squash is just tender about 15 minutes.
Drain all the liquid, and then return the squash to your hot saucepan. Using a potato masher or an immersion blender, mash the cooked squash. 
Add in maple syrup and stir to combine. Taste and adjust seasonings if desired.
Transfer to a serving bowl and sprinkle with crumbled bacon, and freshly ground black pepper and thyme.
Enjoy!
Rachel
Mashed Maple Butternut Squash
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cut into pieces or cubes
- 2 Tbsps pure maple syrup
- 4 slices nitrate-free bacon, cooked and crumbled
- 2 Tbsps fresh thyme leaves
Instructions
- Place your squash cubes into a medium saucepan and add in just enough water or vegetable broth to cover. Season generously with sea salt, then bring to the boil, and reduce to a simmer until squash is just tender, about 15 minutes.
- Drain all the liquid, and then return the squash to your hot saucepan. Using a potato masher or an immersion blender, mash the cooked squash. Add in maple syrup and stir to combine.
- Taste and adjust seasonings if desired.
- Transfer to a serving bowl and sprinkle with crumbled bacon, and freshly ground black pepper and thyme.
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