INGREDIENTS
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3 lb butternut squash, peeled, seeded and cut into ½-inch cubes (about 6 cups)
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1 large shallot, sliced thinly
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1 Tbsp olive oil, divided
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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¼ cup (½ stick) salted butter, softened
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3 slices bacon, cooked and crumbled
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1 Tbsp maple syrup