Hassleback Honeynut Squash

Hassleback Honeynut Squash

Topped with crispy bacon and sweet apples, this pretty side dish is a delicious addition to your fall table. Honeynut squash are like mini butternut squash with a sweeter, deep orange flesh and edible skins. You can find them at select grocery stores and farmers’ markets. If honeynut squash is not available, you can substitute with one small butternut squash. The roasting time will be slightly longer for a tender cook.

Ingredients:

2 honeynut squash, each about 11 oz (310 g)
1/3 cup (80 mL) unsalted butter, softened
2 tbsp (30 mL) maple syrup
3 tbsp + 1/2 tsp (45 mL + 2 mL) fresh thyme leaves, divided
1 tsp (5 mL) salt
4 strips thick-cut smoked bacon, cut in 1/2-inch (1-cm) pieces
1 Honey Crisp apple, peeled, cored, cut in 1/2-inch (1-cm) dice
Freshly ground pepper to taste

Directions:

Place rack in centre of oven. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

Carefully cut squash in half lengthwise and remove seeds. Place squash halves, cut sides down, on baking sheet. Using a sharp knife, make crosswise slices through squash, about 1/4 inch (5 mm) apart, going as deep as possible without cutting all the way through.
 
Mix together butter, maple syrup, 3 tbsp (45 mL) thyme and all over squash halves, getting in between cuts and on cut sides. Bake until tender, 15 to 18 minutes. 

While squash is baking, heat a sauté pan over medium-high heat. Add bacon and cook 5 minutes. Add apples and sauté until bacon crisps and apple pieces soften, 5 to 6 minutes. Stir in remaining 1/2 tsp (2 mL) thyme and season with pepper.

Divide bacon and apple mixture on top of each squash and serve immediately.