Maple­Bacon Roasted Apples & Butternut Squash

1 pound butternut squash, peeled and cubed
2 teaspoons extra virgin olive oil
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 apples, cut into 1 inch pieces
2 slices bacon, chopped
¼ cup Morse Farm maple syrup
1 teaspoon chopped fresh thyme or rosemary ( or ¼ teaspoon dried)

Preheat oven to 425 degrees.
Toss squash with oil, pepper and salt and spread on a rimmed baking sheet. Roast
until slightly tender. Add apples, toss gently and continue roasting until tender.
Meanwhile, cook bacon over medium heat, stirring occasionally, until crispy. Remove to
paper towel to cool.
Discard all BUT 2 teaspoons of the bacon fat. Add maple syrup to the bacon fat and
bring to a boil, scraping pan. Add the cooked bacon and thyme (or rosemary).
Once the squash and apples are tender, toss them in the maple­bacon glaze and roast
for 3­5 minutes.

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