Imagine a dish that combines the crispy decadence of bacon, the sweet warmth of apples, and the rich, velvety texture of butternut squash - all in one spectacular presentation that will make your dinner guests stop and stare. This Hasselback Bacon Apple Butternut Squash isn't just a side dish; it's a culinary masterpiece that transforms humble ingredients into an Instagram-worthy, flavor-packed experience that screams autumn comfort.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 8 slices bacon
- 2 apples, cored and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Carefully wash the butternut squash and pat it dry. Using a sharp knife, carefully cut off the top and bottom ends of the squash. Stand the squash upright and slice it in half lengthwise.
- Scoop out the seeds and stringy pulp from the center of the squash using a spoon. Discard or save seeds for roasting separately.
- Place the squash halves cut-side down on a cutting board. Make thin, close slices across the squash, being careful not to cut all the way through. The slices should remain connected at the bottom, creating a "fan" effect.
- Brush the squash halves with olive oil, ensuring the oil gets between the slices. Sprinkle evenly with salt, black pepper, and cinnamon.
- Core and slice the apples into thin wedges. Arrange the apple slices between some of the squash cuts.
- Cut the bacon strips in half and carefully weave them between some of the squash slices, distributing them evenly across the surface.
- Transfer the prepared squash to the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the bacon is crisp.
- Remove from the oven and let rest for 5 minutes. The squash edges should be slightly caramelized and the bacon crispy.
- Carefully transfer to a serving platter. Use a spatula to lift the squash halves, ensuring the bacon and apple slices stay in place.
- Slice and serve hot as a stunning side dish or light main course. The squash should be tender, with crispy bacon and caramelized apple slices.
Tips
- Use a very sharp knife when creating the Hasselback cuts to ensure even, thin slices without cutting completely through the squash.
- To prevent the squash from sliding while cutting, create a flat base by carefully slicing off a thin layer on the bottom to stabilize it.
- For extra crispy bacon, partially cook the bacon strips before weaving them into the squash cuts.
- If the bacon starts browning too quickly, loosely cover the squash with aluminum foil to prevent burning while allowing the squash to continue cooking.
- Choose firm, crisp apples like Granny Smith or Honeycrisp that will hold their shape during roasting and provide a nice balance of tartness.
- Let the squash rest for a few minutes after roasting to allow the juices to redistribute, ensuring maximum flavor and easier serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 10g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 35mg
