Who says you have to save the "special" sides for Thanksgiving? Winter vegetables are back in season, and Roasted Butternut Squash is always a fall fave. Saute lightly roasted cubes of butternut in bacon fat, and toss with crispy bacon, maple syrup and savory sage for a rich, bold side that's holiday-worthy, but easy enough for a weeknight dinner.
Position a rack in the lower third of the oven, then heat to 400°F. Line a baking sheet with parchment paper.
Toss the squash with the olive oil and salt, then spread evenly over the baking sheet. Roast 15 minutes, then remove the baking sheet from the oven and stir/flip the squash pieces. Return to the oven and roast for an additional 15 minutes. The squash should be soft and browned in spots, but not fully caramelized.
Heat a skillet over medium high heat. Cook bacon until crisp, then remove with a slotted spoon. Pour all but 1 tablespoon bacon fat from the skillet.
Add the squash to the skillet, toss to coat in the bacon fat and sautee 5 minutes, until starting to brown and caramelize.
Pour in the maple syrup and return the bacon to the skillet. Add the chopped sage and pecans if using. Toss and cook 2 minutes more. Garnish with additional fresh sage and serve immediately.