Butternut squash is a wonderful side for fall or winter meals. My mom taught me a very simple way to prepare it–just mash it up with some butter and warm cream. I enjoy it that way, but I wanted to add a little flair to the otherwise ordinary dish.
So I thought about what flavors might complement the rich buttery flavor of the squash. Maple was an obvious choice. And then maple syrup made me think of bacon, because I love to dip breakfast bacon in the syrup left over from pancakes. Sure enough, the maple-bacon-butternut squash combination is a winner!