Your whole family will love these maple-roasted potatoes and squash with crispy bacon, and you’ll love it because it’s so easy!
Author:Amanda MacArthur
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
1 large white potato
1 sweet potato
1 delicata squash
1 honeynut squash (a small butternut works too)
1/2 cup onions, sliced into rounds
1 to 2 tablespoons walnut oil
2 heaping tablespoons mixed fresh herbs (thyme, rosemary, and sage are all lovely)
8 ounces bacon
Salt and pepper
Instructions
Preheat oven to 400 degrees F and prepare a baking sheet.
Peel your potatoes and honeynut (or butternut) squash, de-seed, and cut into 1/2-inch cubes. For your delicata squash, simply discard the ends, and cut into 1/4-inch rounds, discarding seeds as they come up.
Toss your potatoes and squash on to the baking sheet with sliced onions, walnut oil, and fresh herbs.
Lay bacon out across your potatoes and squash to create an even layer.
Bake for 30 minutes or until tender and bacon is crispy. Then remove, drizzle with maple syrup and toss. Put back in the oven for another 5 minutes.
Let cool and break up the bacon, drizzle with any remaining maple syrup, toss again, and enjoy!
