Ingredients:

2 strips of uncured bacon, sliced into bite size pieces

1 large fresh butternut squash, cubed (about 8 cups)

1 cup raw pecans  (omit if AIP)

1+1/2 cup of white onions, chopped

1/2 tsp ground cinnamon

1/8 tsp of salt

2 Tbsp olive oil or melted coconut oil

1 Cup of pomegranate seeds

Optional: three sprigs of rosemary for garnish

Method:

Preheat oven to 400 degrees

Place bacon, butternut squash and onions in a roasting dish

Add olive oil and toss to coat

Sprinkle with salt and cinnamon and toss to coat again

Place in the oven for 25 minutes

Add in pecans and place in the oven for another 10 minutes

Remove from oven and sprinkle with pomegranate seeds