Ingredients:

  • 1 medium butternut squash (approx. 2.5 lbs / 1.1 kg), peeled, deseeded, and cut into 1-inch cubes
  • 6 oz (175 g) smoked bacon, thick-cut rashers, diced into small lardons
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 tsp flaky sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp fresh sage, finely chopped
  • 1 tsp fresh thyme leaves (optional)
  • 3/4 cup (75 g) freshly grated Parmesan cheese

Instructions:

  1. Prep the Squash and Bacon: Using a sturdy knife, trim the ends of the butternut squash. Carefully peel the skin, halve the squash lengthwise, scoop out the seeds, and cut the flesh into uniform 1-inch cubes. Dice the bacon into small, even lardons.
  2. Preheat the Oven: Set the oven to 400°F (200°C / Gas Mark 6). Line two large baking sheets with parchment paper to prevent sticking and aid cleanup.
  3. Toss Ingredients: Place the cubed squash and the diced bacon into a large mixing bowl. Add the olive oil, sea salt, pepper, and half of the fresh sage and thyme. Toss thoroughly until the squash is evenly coated.
  4. Spread for Success: Divide the mixture equally between the two prepared baking sheets. Crucially, spread the ingredients into a single layer without overcrowding. Crowding will steam the vegetables.
  5. Initial Roast: Place both trays in the preheated oven and roast for 15 minutes.
  6. Turn and Continue: After 15 minutes, remove the trays and use a spatula to flip and toss the squash and bacon mixture. Return to the oven for another 15 to 20 minutes, or until the squash is tender and caramelized, and the bacon is crisp and golden brown.
  7. Combine and Finish: Remove the trays from the oven. Transfer the hot squash and bacon mixture into one large serving bowl.
  8. Add the Cheese and Herbs: Immediately sprinkle the freshly grated Parmesan cheese and the remaining fresh sage/thyme over the hot vegetables. Toss gently until the Parmesan starts to slightly melt and coat the squash.
  9. Taste and Adjust: Taste a piece for seasoning and add a final sprinkle of flaky sea salt or black pepper if desired.
  10. Serve immediately while hot.