You are at a superb ski resort, home for lunch, and really don’t want to stress about dinner.  Roast a fab piece of meat and add this incredible Big White Roasted Butternut Squash side dish.  You can whip it up between trips to and from the hot tub.  Better still?  Make double, and turn it into a soup for later in the vacation.

– 1 large Butternut Squash
– 1 Pack of bacon
– 5 cloves of garlic
– 2 T. dried red chilies (chili flakes)
– 2 T. fresh Rosemary
– 3 T. Olive oil

Take a whole, large butternut squash, cut in half lengthwise, then in half again. Scoop out all seeds, wash and place in bowl with salt. (Don’t throw them out – you can dry roast them and they make great snacks.) Thinly slice lengthwise. (They will end up looking like question marks.) On a very large baking tray, layer 1 row of butternut squash alternating with 1 row of bacon over the entire tray.  Sprinkle crushed dried chilies to taste, and rosemary (chopped).  Crush garlic cloves and sprinkle over tray. Drizzle with olive oil and bake at 350 degrees for 45 minutes.

You should have some that is soft and some that is caramelized. Take off the garlic and serve. Alternately, you can put the entire side dish into a food processor, add 3 cups chicken stock, 1 cup cream, and turn it into a soup.

– MMMM. Alyn Nash is almost more of a gourmet chef than a star snowboarding instructor at BC’s Big White Resort. He carves well.