INGREDIENTS
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1 medium butternut squash
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1/4 cup maple syrup
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1 cup bacon, chopped
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2 tablespoon olive oil
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1 tablespoon Dijon mustard
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1 tablespoon fresh sage leaves, finely chopped and divided
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1 teaspoon fresh thyme, finely chopped and divided
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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3-4 tablespoon pecans, chopped