Holidays & Occasions Thanksgiving Skillet Squash Blossom Recipe Be the first to rate & review! Opinions vary as to which is the best part of this eye-catching Thanksgiving side dish. Is it the tasty, caramelized edges, or the intriguing visual appearance that makes this side dish pretty enough to be a Thanksgiving centerpiece? Or is the best part simply a practical one – the fact that this recipe can be on the table in under an hour? Quick, pretty, and delicious, this easy Butternut squash recipe uses a short ingredient list (you probably already have everything you need) to accent the natural sweetness of roasted Butternut squash, a favorite winter squash. There are several varieties of winter squash available in the South, including Spaghetti, Acorn, Butternut, and Kabocha, which is a good thing since few vegetables can match winter squash for nutrition, especially when it comes to vitamin A content. The Skillet Squash Blossom is fresh and flavorful; you won't miss the heavy cheese sauces that usually accompany the summer squash casseroles. Save those calories for an after-dinner treat, and choose from our selection of more than splurge-worthy Thanksgiving desserts, from silky cheesecakes, syrupy pecan pies, traditional pound cakes and reputation-making mile-high layer cakes. By Lisa Cericola Lisa Cericola Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines Published on October 6, 2016 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Active Time: 10 mins Total Time: 50 mins Yield: Serves 8 (serving size: 1/2 cup) Ingredients 1 (1 1/2-lb.) butternut squash, peeled, halved lengthwise, seeds removed 3 center-cut bacon slices 1/2 cup diced yellow onion 2 tablespoons olive oil 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1/2 teaspoon black pepper 4 teaspoons pure maple syrup, divided Directions Preheat oven to 400°F. Place squash, cut side down, in an 8-inch square baking dish; fill with 1 inch of water. Cover with plastic wrap, and microwave on HIGH 5 minutes. Thinly slice squash, and place in a large bowl. Heat a 10-inch cast-iron skillet over medium. Cook bacon 5 minutes. Increase heat to medium-high, and cook until golden brown. Remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Reduce heat to medium; add onion to skillet, and cook until translucent, about 2 minutes. Stir in oil, thyme, salt, pepper, and 2 teaspoons of the maple syrup. Add mixture to squash slices; toss to combine. Starting at the outer edge of the same skillet, arrange squash slices in slightly overlapping concentric circles to form a flower shape. Bake in preheated oven until squash is tender and edges begin to crisp, about 40 minutes. Drizzle with remaining 2 teaspoons maple syrup. Top with bacon. Rate it Print