Roast squash with beer and bacon recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 230 calories / serving
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167962 HERO

Preheat oven to 200°C, 400°F, Gas 6.

Wrap each wedge around the middle with a rasher of streaky bacon. Place in a roasting tin and scatter the garlic cloves around.

Pour the beer into the bottom of the tin, drizzle the squash with olive oil and season. Roast in the oven for 20 minutes.

After 20 minutes, turn the wedges over and check the liquid hasn’t dried up. If necessary add more beer. Cook for another 10-15 minutes until the squash is tender and caramelised.

Serve with the whole cloves to be popped out of their skins and any juices in the pan tipped over.

See more bacon recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 butternut squash, peeled, cut into thin wedges and deseeded
  • 1 pack smoked streaky bacon
  • 6 garlic cloves, unpeeled
  • 500ml beer (ale) + more if necessary
  • 2tbsp olive oil
  • salt
  • pepper
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  • Energy 963kj 230kcal 12%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 10g 11%
  • Salt 1g 17%

of the reference intake
Carbohydrate 16.1g Protein 7.1g Fibre 3.4g

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