I'm going to be honest, when I first made this it just wasn't doing it for me... it was very 'one note.' It was missing something, something to mellow out the sweetness of the butternut squash, the answer? Why, the answer to almost all of life's quandaries of course, bacon! The bacon not only balances the sweet with salt, it also gives it some crunchy texture. Another confession, until this, I had never cooked with sage, but after crisping it in the rendered fat from the aforementioned bacon... I will never-not cook with sage again!
