Maple-Bacon Butternut Squash

• 2 12 lbs butternut squash, seeded, peeled and cut into 1/2 inch cubes
• 8 ounces hickory smoked bacon, cut into 1/2 inch pieces
• 34 cup onion, chopped
• 16 ounces frozen whole kernel corn, thawed
• 14 cup maple syrup
• 2 tablespoons fresh parsley, chopped

1. Place squash in a large saucepan and cover with water.
2. Place over high heat and bring to boiling; cook 8-10 minutes or until squash is tender.
3. Drain; set aside.
4. Meanwhile in a large skillet cook bacon until crisp.
5. Transfer bacon to paper towels to drain.
6. Drain skillet leaving 1 tbls drippings.
7. Add onion, cook 5 minutes until tender.
8. Add squash, corn and maple syrup; cook 4 mintues until heated through.
9. Toss in bacon, stir.
10. Season with fresh ground pepper, sprinkle with parskey and serve.

butternut squash, hickory smoked bacon, onion, kernel corn, maple syrup, fresh parsley

Taken from www.food.com/recipe/maple-bacon-butternut-squash-447225 (may not work)