Butternut Squash with Maple-Bacon Butter - Kentucky Fresh

4 cups butternut squash, peeled and diced

2 slices Father’s Country Hams bacon

4 Tablespoons (½ stick) butter

½ shallot, finely diced

¼ cup maple syrup

⅛ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon black pepper

Fresh parsley, chopped for garnish (optional)

In a large saucepan, bring water to a boil. Add the sliced squash and cook until soft; about 10 minutes. Drain and set aside.

In a skillet, cook the bacon slices until crisp. Crumble the bacon and drain the bacon grease out of the skillet.

In the same skillet, melt the butter over medium-high heat. Add the shallots and cook until soft; about 3 minutes, being careful not to burn. Stir in the crumbled bacon, maple syrup, cayenne pepper, salt and pepper. Quickly add the squash cubes and stir to mix the ingredients. Cook until lightly browned, about 5 minutes, heating the squash throughout.  

Garnish with fresh parsley if desired.