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Stewed Butternut Squash With Apples And Smoked Bacon

Stewed Butternut Squash With Apples And Smoked Bacon

  • Yield: 6


  • 1 tablespoon olive oil
  • 4 strips thick-cut smoked bacon, diced
  • 1 1/2 cups small diced onions
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 (2-pound) butternut squash, peeled, seeds removed, and diced
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup maple syrup
  • 2 cups chicken stock


  • Set a medium saute pan over medium heat. Add olive oil and bacon and render, stirring often, until crispy, 6 to 8 minutes. Add onions and cook until lightly caramelized, 4 to 5 minutes. Season with salt and pepper. Add butter, garlic, and apple and cook, stirring often, until apple is tender, about 5 minutes. Add squash and increase heat to medium-high. Cook squash, undisturbed, for 3 to 4 minutes, until beginning to brown. Stir, then add nutmeg and thyme and season with more salt and pepper. Cook for another 3 to 4 minutes and add maple syrup and stock. Bring to a boil, cover pan, and reduce heat to medium. Cook until squash is tender and most liquid has evaporated, about 15 minutes. Remove lid, stir squash gently, and season again if necessary. Serve immediately.

Recipe Details