Okay folks, I’m going to say this right here, and right now, this recipe is so amazing you may want to incorporate it into your Thanksgiving holiday menu. I realize I’m sounding very confident right now, but I believe this recipe is turkey day worthy!
I have taken butternut squash, carrots, shallots, garlic, herbs, roast them all together in a high heat oven, top them with crispy bacon, feta cheese, toasted walnuts, and finished with a drizzle of maple bourbon glaze. Oh my, this recipe is taking the squash to the next level and I’m obsessed.
I don’t want to keep you waiting anymore, so let’s get cooking!
Roasted Butternut Squash With Maple Bourbon Glaze
Roasted butternut squash and carrots topped with crispy bacon, feta cheese, toasted walnuts and finished with a maple bourbon glaze
Ingredients
- Vegetables:
- 1 medium butternut squash, peeled and diced
- 3 medium carrots, peeled and diced
- 1 shallot minced
- 2 garlic cloves minced
- 1 tablespoon rosemary minced
- 2 tablespoons olive oil
- salt and pepper to taste
- Toppings:
- 3 slices cooked bacon, crumbled
- 1/4 cup toasted walnuts or pecans
- 1/4 cup crumbled feta cheese
- Maple Bourbon Glaze:
- 1/3 cup bourbon
- 3 tablespoons maple syrup
- 2 tablespoons butter
Directions
- Step 1 Preheat oven 400 degrees
- Step 2 Add butternut squash, carrots, shallots, garlic, rosemary, olive oil, salt, and pepper to a sheet pan. Roast in the oven for 20 minutes, tossing halfway through.
- Step 3 While the vegetables are roasting add bourbon, maple syrup, and butter in a small saucepan, bring to a simmer, stirring constantly for about 10 minutes or until the syrup coats the back of a spoon. Be careful not to overcook, it can become too thick and harden or even burn.
- Step 4 Once the vegetables are finished roasting, place on a serving plate, add the bacon, walnuts, and cheese. Finish the dish with a drizzle of the maple bourbon glaze over the top, and serve immediately.
My entire family enjoyed this recipe and I hope you do too!
Bon Appetit,
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