From Serves 6

Funny what comes up when you google a few random ingredients.  For some reason I was intrigued with the idea of combining butternut squash and serrano peppers, and this is what I found!

6 to 7 cups Butternut Squash, peeled and diced

1 tsp Salt

1/4 tsp freshly ground Black Pepper

2 tsp Oil

4 slices thick-cut hickory smoked Bacon, chopped (2/3 cup)

1/2 cup Onion, finely chopped

2 cloves Garlic, finely chopped

2 Serrano Chiles, stems removed, seeded and chopped

3 TB real Maple Syrup

In a 5 qt saucepan, place squash and cover with water.  Heat to boiling over medium-high heat.  Stir in 1/2 tsp of the salt and the pepper.   Reduce heat to medium; cover and simmer 9 to 14 minutes or until toothpick inserted in squash resists somewhat going through.  Drain.  Meanwhile, in 12” skillet, heat oil over medium-high heat.  Cook bacon in oil 4 to 5 minutes or until crisp or desired doneness.  Remove bacon from skillet.  Stir in onion; cook 2 to 3 minutes or until onions are translucent.  Add garlic and chiles.  Cook 30 seconds; stir in squash, bacon, maple syrup and remaining 1/2 tsp salt.  Cook about 1 minute or until heated through.  Serve.