Crispy bacon-wrapped rosemary butternut squash
A simple gem slightly adapted from a recipe of the great Australian chef, Donna Hay
3lb butternut squash, peeled, seeds removed and quartered
12 bacon slices
8 rosemary stalks, leaves removed and finely chopped
1/4 cup olive oil
sea salt and cracked black pepper
Preheat the oven to 350 F
Brush a little olive oil over each quarter, sprinkle with some chopped rosemary, season and wrap 3 slices of bacon around each quarter.
Add the oil, salt and pepper and toss to coat.
Roast for 1 hour and 15 minutes or until tender by testing with a skewer.