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Butternut Squash with Apples and Bacon | Emeril Lagasse

4,957 views · Published 3 December 2013 · 1:59 · Indexed 7 October 2026

Channel: Emeril Lagasse · 2013 · Howto & Style

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Butternut squash is a versatile hard-shell squash that pairs well with many other autumnal fruits and vegetables. And such is the case with Emeril’s family’s favorite holiday side dish, Butternut Squash with Apples and Bacon. The apples complement the squash wonderfully, and of course we all know that bacon makes everything that much better.

BUTTERNUT SQUASH WITH APPLES AND BACON
SERVES 6

1 tablespoon olive oil
4 strips thick-cut smoked bacon, diced
1 1/2 cups small diced onions
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 Granny Smith apple, peeled, cored, and diced
One (2 pound) butternut squash, peeled, seeds removed and diced
1/4 teaspoon freshly grated nutmeg
1 tablespoon chopped fresh thyme
1/4 cup maple syrup
2 cups chicken stock
In a medium sauté, heat olive oil over medium heat. Add bacon and render, stirring often, until crispy, 6 to 8 minutes. Add onions and cook until lightly caramelized, 4 to 5 minutes. Season with salt and pepper. Add the butter, garlic, and apple and cook, stirring often, until the apple is tender, about 5 minutes. Add squash and increase the heat to medium-high. Cook squash, undisturbed, for 3 to 4 minutes, until beginning to brown. Stir, then add the nutmeg, thyme, and season with more salt and pepper. Cook for another 3 to 4 minutes and add maple syrup and stock. Bring liquid to a boil, cover the pan, and reduce heat to medium. Cook until squash is tender and most of the liquid has evaporated, about 15 minutes. Uncover, stir gently, reseasoning as needed. Serve immediately.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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