Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium butternut squash
- 2 tablespoons butter
- 125 g breakfast bacon, diced
- 1 bunch rosemary, diced
- 1 tablespoon maple syrup or sugar
- salt
- pepper
- =
Directions
Preheat oven to 325°.
Peel the squash, cut it in half and seed it.
Turn the cut sides down, and slice into 3/8 inch slices, lengthwise (like a cantaloupe).
Arrange with the sides down on an oven tray, or baking dish lined with parchment paper.
Mix the butter, bacon, rosemary and maple syrup together with a fork in a bowl until well blended.
Room temperature butter makes this a lot easier.
Salt and pepper to taste.
Dollop the butter mixture over the squash, it doesn't have to cover all pieces, it will melt.
Put it into the oven, uncovered and bake for about 40 minutes or until squash is cooked, and a bit caramelized on top.
At about 20 minutes, turn the squash over and spoon the melted butter all over.