Swap your typical holiday potato side for this mashed butternut squash with bacon crumble.
This squash mash is so soft and airy we might dare to call it “whipped.”
And it’s the perfect base for all the savory crunchy toppings you could imagine.

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Place rosemary sprigs on a large rimmed baking sheet; place squash over rosemary, cut sides down.
Bake on upper rack until very tender, 40 to 45 minutes, rotating pan halfway through.
Remove from oven; let stand until squash are cool enough to handle, 15 minutes.

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Bake in preheated oven on lower rack until bacon is crisp, 12 to 15 minutes.
Transfer bacon to a paper towel-lined plate, and set aside.
Cook over medium, stirring occasionally, until foamy, about 1 minute.

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox
Reduce heat to low, and cook until lightly browned, about 2 minutes.
Transfer 1/4 cup butter to a large heatproof bowl; set aside.
Stir almonds and chopped rosemary into remaining butter in saucepan.

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Cook over medium-low, stirring often, until lightly toasted, about 1 minute.
Process squash until smooth:
Scoop out squash flesh; discard skins and rosemary sprigs.
Transfer to a large serving bowl.

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox
Add topping:
Chop bacon into small pieces, and stir into almond mixture.
Sprinkle squash mixture with 2 tablespoons of the bacon topping.
Serve with remaining topping.

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox

Credit:Jen Causey; Food Stylist: Torie Cox; Prop Stylist: Julian Knox