Maple Bacon Roasted Butternut Squash Tray Bake
with Thyme and Walnuts | Perfect for sharing
Maple syrup and bacon lardons are a salty-sweet match made in heaven. Add roasted butternut squash, thyme sprigs and walnuts for a truly memorable side or starter.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Butternut Squash
(Contains Nuts May contain Peanut, Sesame, Nuts)
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the butternut squash and whole thyme sprigs onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins.
a) Meanwhile, in a small bowl, mix together the bacon lardons and three-quarters of the maple syrup.
b) After the butter squash has been in the oven for 10-15 mins, add the maple bacon lardons to the baking tray and toss to combine.
c) Return to the top shelf until crisp and golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) While everything is in the oven, roughly chop the walnuts.
b) When the butternut squash and bacon have 5 mins left in the oven, add the walnuts to the baking tray and toss to combine. Bake until lightly toasted, 5 mins.
c) Once baked, remove and discard the thyme stalks, then season the squash with salt and pepper.
d) Pop the squash into your serving dish and drizzle over the remaining maple syrup to finish.