Bacon-Roasted Butternut Squash

A simple, savory roast that balances caramelized squash with smoky bacon — rustic comfort with depth.

Charred edges, slow heat, and bacon fat doing what it does best.

This butternut squash doesn’t rush — it caramelizes, softens, and absorbs every smoky note.

Sometimes simple food tells the darkest, richest stories.   Recipe on Gothic Dust Diaries

Ingredients

1 medium butternut squash, peeled and sliced into ¼-inch rounds or half-moons

6–8 slices raw bacon, cut in half

1–2 tablespoons olive oil (or avocado oil)

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper

Optional (choose one or two):

Smoked paprika

Fresh thyme or rosemary

Garlic powder

A drizzle of maple syrup or honey (for a sweet-savory finish)

Directions --  Method (Grill or Oven)

Step 1: Pre-Caramelize the Squash

Preheat grill or oven to 425°F.

Lightly brush the squash slices with olive oil and season with salt and pepper.

Lay them flat in a single layer on a grill tray or baking sheet.

Roast for 12–15 minutes, flipping once, until the squash begins to soften and the edges start to brown.

This step is the key — squash needs direct heat first to caramelize.

Step 2: Broil for Color

Switch to broil (or place closer to the flame on a grill) for 2–4 minutes, watching closely, until the tops deepen in color.

Remove briefly from heat.

Step 3: Add Bacon

Lay raw bacon slices directly over the partially roasted squash.

Return to heat and cook for 10–15 minutes, until:

Bacon is rendered and lightly crisp

Squash is tender and glossy from the bacon fat

If needed, flip once for even cooking.

Step 4: Finish

Optional finishing touches:

Sprinkle fresh herbs

Light drizzle of maple syrup or honey

Extra cracked pepper

Rest for 2–3 minutes before serving.

Serving Notes

Perfect as a stand-alone side, or alongside eggs, roasted chicken, or grilled sausage

Bacon fat + squash sugars create natural caramelization — no sauce needed

Leftovers reheat beautifully in a skillet

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