Maple Bacon Butternut Squash Recipes

MAPLE-BACON BUTTERNUT SQUASH

Steps:

• 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.
• 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.
• Add squash, corn and maple syrup; cook 4 mintues until heated through. Toss in bacon, stir.
• Season with fresh ground pepper, sprinkle with parskey and serve.

MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON

Steps:

• Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
• In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
• Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
• Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
• Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
• Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.