Here's an appetizer that celebrates a good mix of flavors—sweetness from the glazed squash wedges, a welcome tang from the dip, and salty notes from the bacon bits.
Related: 10 Ideas: Sour Cream, pumpkin recipes, Thanksgiving recipes
Prep Time 10 minutes
Cooking Time 35 to 40 minutes
750 grams squash, peeled and cut into wedges
6 strips bacon
2 tablespoons olive oil
salt and pepper, to taste
4 tablespoons butter, melted
1/2 cup maple syrup
6 tablespoons sour cream
1/2 cup cream cheese
1/3 chopped green onions for garnish
1 Preheat oven to 425ºF.
2 Line a baking pan with foil. Place squash wedges and bacon on pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 40 minutes or until tender.
3 After 15 minutes, check bacon. Once crispy, remove from the oven and transfer to a plate or cooling rack; set aside to cool. Once cool, mince and set aside.
4 In a bowl, combine melted butter and maple syrup. Mix until combined.
5 After 30 minutes of roasting, take squash out of the oven and pour maple syrup mixture over. Toss wedges. Return to oven to roast for 7 more minutes or until sauce turns into a glaze. Once done, remove from the oven and let rest.
6 Mix sour cream and cream cheese. To serve, dip wedges in the sour cream mixture then sprinkle with bacon and chopped green onions.
Related: 10 Ideas: Sour Cream
Photography by Mylene Chung of Photokitchen (www.photokitchenfood.com) | Food Styling by Angelo Comsti | Prop Styling by Paulynn Chang Afable and Angelo Comsti
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!