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Maple roasted squash with bacon, feta and pecans


Serves: 4
timePrep time: 15 mins
timeTotal time:
Maple roasted squash with bacon, feta and pecans
Photograph by Brett Stevens

Maple roasted squash with bacon, feta and pecans


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
581Kcal
Fat
44gr
Saturates
13gr
Carbs
27gr
Sugars
17gr
Fibre
7gr
Protein
20gr
Salt
3.5gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 1 large butternut squash, 
peeled, seeds removed, cut into 3-4cm pieces
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 2 tsp orange juice
  • 1 tbsp sherry or white 
wine vinegar
  • 8 rashers smoked bacon
  • 75g pecans
  • 1 x 70g bag rocket
  • 1 x 200g pack feta cheese

Step by step

Get ahead
Prepare up to the end 
of step 4 up to a few hours ahead; assemble and dress just before serving.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the squash in a large roasting tin, drizzle with 1 tablespoon of the maple syrup and 1 tablespoon of the oil, season and toss. Roast on the middle shelf for 45-55 minutes, turning halfway, until tender.
  2. For the dressing, whisk the mustard, orange juice, remaining 2 tablespoons of oil, and vinegar in a bowl until combined; season.
  3. Arrange the bacon on a lined baking tray. Brush with the remaining maple syrup. Put the bacon on the top 
shelf of the oven for the final 
15 minutes of the squash cooking time – you want the bacon to be 
crisp and caramelised.
    Tip
    Make it veggie – omit the bacon, use vegetarian feta and add a handful of dried cranberries
  4. Add the pecans to another baking tray. Roast in the oven for 6-8 minutes, then roughly chop.
  5. To serve, arrange the squash and rocket onto plates, scatter with the pecans, and top with the bacon, roughly torn. Crumble over the 
feta and drizzle with the dressing.

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