Maple-Bacon Butternut Squash


Side Dish
Maple-Bacon Butternut Squash

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    Servings and Ingredients

    Serves 8
    2 ½ lbs. butternut squash, seeded, peeled and cut into 1-inch cubes
    2 oz. Hy-Vee bacon, cut into 1/2-inch pieces
    ¾ c. chopped onion
    16 oz. Hy-Vee frozen corn, thawed
    ¼ c. Hy-Vee Select maple syrup
    2 tbsp. chopped fresh parsley, optional


    1. Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 10 minutes or until squash is just tender. Drain; set aside.
    2. Meanwhile, in a large nonstick skillet cook bacon over medium-high heat until crisp. Transfer to a plate lined with paper towels. Drain all but 1 tablespoon drippings from skillet; return skillet to medium heat. Add onion; cook 5 minutes or until tender.
    3. Add squash, corn and maple syrup to skillet; cook 3 to 4 minutes or until heated through. Season with freshly ground pepper to taste. Sprinkle with parsley (if desired), and serve.

    Nutrition facts


    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 180mg
    • Total Carbohydrates: 35g
    • Protein: 6g

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