Nutrition Facts

Serving Size 121 g

(Approx. 6 Servings)

Amount Per Serving

Calories	100	Calories From Fat	40

% Daily Value*

Total Fat 4.5 g	7%

Saturated Fat 0.5 g	3%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 290 mg	12%

Total Carbohydrate 16 g	5%

Dietary Fiber 4 g	16%

Sugars 2 g

Protein	2 g

Vitamin A 220%	•	Iron 6%

Vitamin C 25%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut Squash Bacon

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 medium butternut squash

1/4 cup(s) Worcestershire sauce

2 Tbsp olive oil, plus 1 Tbsp for sautéing

1 Tbsp liquid smoke

1 Tbsp soy sauce

1/4 Tsp ground black pepper

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Instructions

Preheat oven to 325ºF. Line a baking sheet with parchment paper and set aside.

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.

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).

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.

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.

Lay squash in a single layer on prepared pan. Repeat with remaining squash then bake 15 to 18 minutes.

Remove from oven and sprinkle with kosher salt if desired. Let sit 10 to 15 minutes before serving.

Chef's Note: Delicious on its own or as a garnish for risotto. Store in an airtight container up to 3 days.