We got some apples from Julian, CA, and had enough left over from our pie that we added it to this baked squash dish. Double the recipe and eat it all week — we did!

It sure feels like autumn with savory butternut squash on my plate.

  • 1 large butternut squash, rind removed and cubed
  • 4 medium apples, cored and cubed (you can leave the peel on)
  • 8-10 slices peppered bacon
  • A drizzle of honey

Preheat the oven to 400 degrees.

Put the apples and squash into a baking dish. Drizzle with honey and top with the bacon, so the fat mixes with the squash as it renders. Bake for 30 minutes or until the squash is baked to your preferred softness, stirring gently every 10 minutes.