Hi Hi Hi!! Can you believe it’s almost Thanksgiving!? I know I’ve said this 400 times, but how the hell does time go by so fast?! Every single day I feel like there’s not enough time in the day. And then it’s Thanksgiving, then Christmas, and then it’s 2018 and I need to figure out my stupid taxes. I swear I just did taxes 4 days ago. And now it’s time again. I miss the days when I was 16 and just worked at the YMCA and taxes were quite simple. Those were the good ole’ days. Just kidding. Those were the worst.
So the other night, I was lucky enough to check out the new Whole Foods in Union Station and it was so damn rad! I think it’s the coolest Whole Foods I’ve been in so far. They had A LOT of food I can’t eat like a mac & cheese bar, fried chicken sandwich restaurant, and flour-filled desserts bigger than my face, but it was still filled with over 2100 local brands, which was pretty rad. Too bad Whole Foods won’t get on the everythingglutenfree train, because that would be AWESOME!! Maybe someday!
Probably not. Let’s be real.
Do you have your Thanksgiving menu planned yet? I have A TON of Thanksgiving recipes on my blog since I’ve been cooking for you guys since 2011. You can see a ton of those Thanksgiving recipes here, but I’ll also be doing a round-up next week along with one last Thanksgiving recipe! I think we will just be going to our friends house Thanksgiving day so I think I may just sip mimosas that day. Every year, our gym has a Thanksgiving morning workout and mimosa brunch after. If you haven’t worked out then sipped mimosas, I highly recommend it. It’s a good time. And it’s the one time a year I’m excited to drink! Why is champagne just the best?!
Speaking of champagne…did you see my Facebook live last night?! Well, it wasn’t my Facebook live whatsoever because I never do those. But my girlfriend Lyndsay who own Glamour Bar here in Denver had me on her Beauty & Bubbles Facebook Live last night where we sipped champagne, chatted paleo and holidays, then got distracted by true crime podcast chats. She’s the best! And I love that salon so much! Definitely check out the FB live!
BUT WAIT, before you go, did you snag a pair of my PaleOMG x Four Athletics, Floral Print, High Waist, 7/8 leggings yet?! Only 7 more days to get your hands on them and then THEY WILL BE GONE! This is the only time you will be able to get this pattern and then they disappear! And these will ship in time for the holidays so grab your order today! And use code PALEOMG to get 10% off your order!
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a medium saute pan over medium heat, add bacon and cook until crispy. Remove and set aside on a paper towel, leaving behind the bacon fat in the pan. To the hot pan, add the fat (butter, ghee or coconut oil), maple syrup, rosemary, thyme, cayenne and a small pinch of salt. Remove from heat and let the flavors meld.
- While the bacon is cooking, cut the butternut squash in half, remove the seeds with a spoon, then use a peeler to peel the skin off the butternut squash. Now, for the time consuming part. Place the butternut squash cut side down on a cutting board then place each butternut squash between two chop sticks then slice thin, even slices throughout each butternut squash. The closer each slice, the better. These chop sticks will keep you from slicing through the butternut squash. Then place butter squash on baking sheet and use a basting brush to brush all the butternut squash with 1/2 the bacon fat mixture (leaving behind the bacon), getting into all the crevices.
- Place butternut squash into the oven to bake for 30 minutes, then brush the butternut squash again with the fat and bake for another 10 minutes. Then top the butternut squash with the last of the bacon fat and bacon on top and bake for another 10 minutes, until the butternut squash is often and tender in the middle.
- Serve immediately!
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