6-8 pieces of bacon (organic if possible!)
4-6 cups peeled and cubed butternut squash
1 cup pecans, roughly chopped
1/4 cup maple syrup
2-3 Tbs. bacon fat (rendered from cooking bacon)
1-2 drops doTERRA cinnamon essential oil, or 1/2 Tsp. cinnamon
1-2 Tsp. sea salt
Preheat oven to 350 degrees
Place strips of bacon on a foil-lined baking sheet.
Cook bacon for 15-20 minutes or until slightly soft (not yet crispy).
Place bacon on a paper towel lined plate. Allow to cool, then chop the bacon into small chunks.
Place a couple tbs. of the rendered bacon fat in a large bowl.
Add the squash, pecans, maple syrup, cinnamon (oil) and salt to the large bowl and mix together to coat the squash well.
Add the bacon chunks to the mixture and stir until everything is combined.
Add the mixture to a 9x11 glass baking dish.
Increase oven temperature to 400 degrees.
Place the dish in the oven to bake for 35-40 minutes or until squash is soft.
Serve immediately, or store in a glass dish and reheat to serve. Enjoy!