- 1 tablespoon olive oil
- 4 strips thick-cut smoked bacon, diced
- 1 1/2 cups small diced onions
- 1 tablespoon minced garlic
- 2 tablespoons unsalted butter
- 1 Granny Smith apple, peeled, cored and diced
- 1 (2 pound) butternut squash, peeled, seeds removed and diced
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup maple syrup
- 2 cups chicken stock
Set a medium saute pan over medium heat. Add the olive oil and bacon and render, stirring often, until crispy, 6 to 8 minutes. Add the onions and cook until lightly caramelized, 4 to 5 minutes. Add the garlic, butter and apples and cook, stirring often, until the apples are tender, about 5 minutes. Add the squash and increase the heat to medium-high. Cook the squash, undisturbed, for 3 to 4 minutes. Stir, then add the nutmeg, thyme, salt and pepper. Cook for another 3 to 4 minutes and add the maple syrup and the stock. Bring the liquid to a boil, cover the pan, and reduce the heat to medium. Cook until the squash is tender and most of the liquid has evaporated, about 15 minutes. Remove the lid, stir the squash, gently, and reseason if necessary.
Serve immediately while hot.