Butternut Squash Bacon

Instructions

1. Preheat oven to 325ºF. Line a baking sheet with parchment paper and set aside.
2. Remove stem from squash then cut in half above bulb section to get a straight section. Bulb section can be discarded or saved for another use.
3. Using a vegetable peeler, peel squash then thinly slice so it's thin but not see-through (a mandolin or box slicer can also be used for this).
4. In a large bowl, whisk together Worcestershire sauce, 2 tablespoons olive oil, liquid smoke, soy sauce, and pepper. Add squash slices and toss to coat.
5. Place a large skillet over medium-high heat and add 1 tablespoon oil. Cooking in batches, add squash to hot skillet and sauté 1 to 2 minutes or until edges start to brown. A little char is fine.
6. Lay squash in a single layer on prepared pan. Repeat with remaining squash then bake 15 to 18 minutes.
7. Remove from oven and sprinkle with kosher salt if desired. Let sit 10 to 15 minutes before serving.
8. Chef's Note: Delicious on its own or as a garnish for risotto. Store in an airtight container up to 3 days.