Roasted Butternut Squash with Bacon & Cranberries

 INGREDIENTS

1 medium to large packet of butternut cubes

6 slices of bacon, chopped and fried 

1/3 cup dried cranberries

1/3 cup pecan nuts, chopped

1 TBS oil 

Salt & Black Pepper

1/4 Maple syrup

METHOD

• Preheat oven to 200 degrees Celsius
• Spread the butternut cubes on a foil lined baking sheet. Drizzle oil over and season with salt and pepper. Stir. 
• Bake for about 30 minutes or until the pumpkin is soft when pierced. 
• Stir and turn halfway. 
• When the pumpkin is done, put it into a large casserole dish and sprinkle with cranberries; pecan nuts and bacon. Stir gently and then drizzle with syrup and serve warm. 

NOTES:

• If you can't find cranberries substitute with raisins or dried apricot
• The pecan nuts can be replaced by cashew / macadamia nuts or other nuts you like
• Substitute maple syrup with maple flavoured syrup or honey