Maple-Bacon Butternut Squash

Different and Delicious. I thought it was even better as leftovers!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs  butternut squash, seeded, peeled and cut into 1/2 inch cubes
• 8  ounces  hickory smoked bacon, cut into 1/2 inch pieces
• 3⁄4 cup onion, chopped
• 16  ounces frozen whole kernel corn, thawed
• 1⁄4 cup maple syrup
• 2  tablespoons fresh parsley, chopped

Directions

1. Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender. Drain; set aside.
2. Meanwhile in a large skillet cook bacon until crisp. Transfer bacon to paper towels to drain. Drain skillet leaving 1 tbls drippings. Add onion, cook 5 minutes until tender.
3. Add squash, corn and maple syrup; cook 4 mintues until heated through. Toss in bacon, stir.
4. Season with fresh ground pepper, sprinkle with parskey and serve.