Sweet & Tangy Butternut Squash with Bacon

• 1 small butternut squash, peeled, deseeded, cut into 1/2-inch slices
• 5 pieces bacon, diced
• 1/4 C shallot, small dice
• 1/4 C + 2 T red wine vinegar
• 1/4 C coconut sugar
• 1/2 C chopped pecans, toasted
• 3/4 tsp sea salt
• 1 T avocado oil

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1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Depending on the size of the sheet pan, you may need two.
2. Toss the squash with the avocado oil and 1/2 teaspoon sea salt. Lay the squash in a single layer on the sheet pan and bake in the oven for 40-45 minutes.
3. In a medium sauté pan on medium heat add the diced bacon and cook until it’s crispy, stirring occasionally. Remove the crispy bacon from the pan, leaving the rendered fat behind.
4. Add the shallots to the pan and sauté on medium low until they are translucent, about 3-5 minutes.
5. Whisk in the coconut sugar, red wine vinegar, and 1/4 teaspoon salt. Continue whisking until the mixture comes to a boil. Boil for about a minute, the sauce should be thick and glossy, and remove from the heat.
6. Add the bacon back into the sauce and drizzle the sauce over the roasted squash. Top with pecans and serve.