Roasted Squash with Bacon and Prunes

ROASTED SQUASH WITH BACON AND PRUNES

Squash seems to be one of those vegetables that most children hate to eat. But as a rich source of vitamins A, C, and E, I think we could all benefit from eating more of these nutritious vegetables. That's why I developed today's recipe for Butternut Squash with Bacon and Prunes. Not only is the roasted squash tender and juicy, but the addition of sweet prunes and salty bacon make this a dish that even the kids will like.

Serves 4, as a side dish

1	large butternut squash, peeled, seeded, and cut into 1-inch cubes
8	cloves garlic, unpeeled
¼	cup pure maple syrup
2	tablespoons olive oil
¼	teaspoon ground nutmeg
	Kosher salt and freshly ground black pepper
½	pound thick-cut bacon, finely chopped
½	cup pitted prunes
½	cup walnut halves (optional)
12	fresh sage leaves

1. Preheat the oven to 400ºF. Combine the butternut squash and garlic in a large mixing bowl. Drizzle over the maple syrup and olive oil. Season the squash with the nutmeg, salt, and black pepper. Toss to combine, then spread the squash out into a single layer on a parchment-lined baking sheet.

2. Roast the squash in the preheated oven until it begins to brown, about 30 minutes. Then, sprinkle over the bacon, prunes, walnuts, and sage leaves. Toss to combine, and continue to roast until the bacon is crispy and the squash is tender, 20 to 25 minutes more.

3. Remove the squash from the oven and allow to cool slightly. Season to taste with additional salt and black pepper. Serve.