Mashed Butternut Squash with Bacon Crumble
Created by Renu Dhar and published in Southern Living
While you may be used to eating butternut squash roasted or pureed into a soup, we think you’ll love this variation. There’s a little bit of everything to love: butter sugar, spices, and of course, a bit of savory, salty bacon. Option – substitute sweet potatoes for the squash!
Servings: 8
Ingredients
- 2 (3-inch) rosemary sprigs, plus 1 tsp. chopped fresh rosemary, divided
- 2 medium unpeeled butternut squash, halved lengthwise and seeds removed
- 6 bacon slices
- 6 Tbsp. butter
- 1/2 cup whole smoked almonds, chopped
- 1/4 cup heavy whipping cream
- 2 Tbsp. dark brown sugar
- 1 tsp. pumpkin pie spice
- 3/4 tsp. kosher salt
- 1/2 tsp. ground allspice
Directions
Preheat oven to 450°F with racks in upper third and lower third positions. Place rosemary sprigs on a large rimmed baking sheet; place squash over rosemary, cut sides down.
Bake on upper rack until very tender, 40 to 45 minutes, rotating pan halfway through. Remove from oven; let stand until squash are cool enough to handle, 15 minutes.
While squashes are cooking, arrange bacon in a single layer on an aluminum foil-lined baking sheet. Bake in preheated oven on lower rack until bacon is crisp, 12 to 15 minutes. Transfer bacon to a paper towel-lined plate, and set aside.
Heat butter in a medium saucepan over medium until melted, about 2 minutes. Cook over medium, stirring occasionally, until foamy, about 1 minute. Reduce heat to low, and cook until lightly browned, about 2 minutes.
Transfer 1/4 cup butter to a large heatproof bowl; set aside. Stir almonds and chopped rosemary into remaining butter in saucepan. Cook over medium-low, stirring often, until lightly toasted, about 1 minute. Remove from heat.
Scoop out squash flesh; discard skins and rosemary sprigs. Place squash in a food processor with reserved 1/4 cup butter, cream, brown sugar, pumpkin pie spice, salt, and allspice; blend until smooth, 1 to 2 minutes. Transfer to a large serving bowl.
Chop bacon into small pieces, and stir into almond mixture. Sprinkle squash mixture with 2 tablespoons of the bacon topping. Serve with remaining topping.
