The other night I was through the frig and saw the fennel and bacon and threw this together. I ate it as a main dish, but it absolutely would complement so many other main dishes. Vegetarian? Omit the bacon and use good olive oil- you are good to go. I think this mixture would also make an interesting crustini or bruschetta (sliced baguette, splash of olive oil and some arugula). The bacon gave a nice smoky note and the fennel, squash and sage are classic flavor combinations. Enjoy!
8oz good smoked Bacon
1 Butternut Squash, peeled and diced into 1" cubes
1 large sweet Onion, peeled and sliced
1 bulb fennel, trim top and sliced
2 tbsp.fresh sage, chopped
shaved parmesan, to taste
salt and fresh cracked black pepper, to taste
Preheat over to 425⁰F
On baking sheet arrange bacon, place in oven and roast to golden brown (not crispy), 20-25 minutes. In a large mixing bowl, combine squash, fennel, and onions. Reserve on the side. Remove bacon from oven and reserve on a plate lined with paper towel. Very carefully pour bacon drippings onto squash mixture. Toss gently with kitchen spoon. Season with half of the sage, salt and pepper. Pour mixture back onto the same sheet you cooked the bacon on. Place into the oven and cook for 20 minutes. Remove, toss with the spoon and place back into the oven for another 15-20 minutes until nice and golden brown.
While squash is browning, chop bacon into l" pieces and reserve. Once squash is done remove from oven, add chopped bacon and second half of the sage, mix well. Plate and top with fresh shaved parmesan cheese. Serve and enjoy!
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