Roasted Autumn Vegetables with Bacon

Yield: 1-2 Servings
Time: About an hour if your squash is precut. This is a good thing to just get done when the idea of eating it becomes real and then have in the fridge. I seriously dislike cutting up squash and pumpkin.

3 Slices of bacon (I used thick cut)
1/2 Butternut squash, cubed
1/2 Onion, sliced
1-2 Cloves of garlic, minced
1/2 Cup green beans (I cut them in half to be more bite sized)
1 Apple, cubed (I used a Winesap)
1/2 Tsp dried sage
1/4 Tsp dried thyme
Salt and Pepper to taste

Preheat oven to 400 degrees F. Line a medium oven-safe casserole dish with aluminum foil (for easier clean up) and lay out the three pieces of bacon. Allow to cook until your personal shade of crispy, turning once, roughly 10-20 minutes.

Remove bacon and let drain off on a couple of paper towels. Then add garlic, onion, and the butternut squash to rendered bacon fat. It is probably a good idea to drain off a bit off the fat at this point. I didn't and it turned out tasty but a bit oily. It is too difficult to do this at the end and actually be effective. Roast for about 10 minutes, then add the green beans, apple, thyme and sage. Roast another 20-40 minutes, stirring once, until again the medley is browned to your shade of preference.

Keep in the oven a few minutes more while you give the bacon a rough chop. Move the bacon into a serving dish and transfer the squash mixture in as well. Stir to combine, add salt and pepper to taste, and serve!