Savory Butternut Squash PorkSoupVegetarian “I use Oscar Meyer Turkey Bacon in this recipe for less fat.” – Barbara Killean, AVV Tasting Room Sales associate and creator of this recipe. Barbara has been an AVV wine club member for eight years. “You have to love what you sell!,” she says. Serves 2 as a side dish 2 cups butternut squash, cut into ½ inch ¾ inch chunks ½ large sweet onion, chopped 2-3 strips of bacon, cut crosswise into strips 3-4 Tbsp. canola oil Coat a caserole dish with canola oil and bake squash pieces at 350 degrees for 30-40 minutes, until almost done (al dente). While squash is cooking, prepare onion/bacon mixture. Caramelize onions in a pan on low to medium heat. When onions begin to caramelize, add bacon to pan. Stir with a spatula until bacon is cooked, but being careful not to overcook. Add squash to onion/bacon mixture, toss to mix, and cover to keep pan warm for 5-10 minutes while completing your main dinner, letting all the flavors meld together. Season to taste with freshly ground rainbow peppercorns and salt.