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Skillet Butternut Squash and Bacon Sauté
Sweet butternut squash, still warm from the pan, meets savory bacon in this single-skillet side. The rendered bacon fat coats the tender squash cubes, while fresh thyme adds an earthy background note. Baby spinach gets folded in at the very end just until wilted, bringing a bright pop of green to the plate. It pairs beautifully with roasted chicken or thick-cut pork chops. You'll love how the contrasting textures and flavors balance each other out.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped (½ cup)
- 6 cups ½-inch pieces peeled butternut squash (2 small)
- ½ teaspoon chopped fresh or 1 ⁄ 8 teaspoon dried thyme leaves
- 1 ⁄ 8 teaspoon pepper
- 3 cups firmly packed baby spinach leaves
Instructions
- 1Place the bacon pieces in a 12-inch skillet and cook over medium-low heat for about 10 minutes until crisp, stirring occasionally. Starting bacon in a cold pan helps render the fat more evenly.
- 2Stir the chopped onion into the skillet with the bacon. Cook for about 2 minutes until the onion becomes crisp-tender.
- 3Mix in the butternut squash, thyme, and black pepper. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the squash is tender.
- 4Add the baby spinach leaves to the pan. Cook and stir briefly just until the spinach wilts, then remove from the heat.
Notes
- Shopping: Look for butternut squash with hard, tough rinds that feel heavy for their size.
- Prep: To save time, you can buy pre-cubed butternut squash from the produce section of most grocery stores.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat gently on the stove.