Butternut Squash and Potatoes Oven Roasted in Bacon Fat with Rosemary

Bacon fat just makes everything better! I'm not the only one that feels that way am I? Mason jars are perfect for pouring hot bacon grease into so it can be stored in the fridge and ready whenever you need it. This side dish of Butternut Squash and Potatoes oven roasted in bacon fat and then sprinkled with fresh rosemary was an early fall treat! The squash gets really sweet and what can I say about creamy potatoes... They're just great any way they're prepared. This would be perfect with pork or sausage. Oh, and if you want to toss in some crumbled bacon... Um, yea:@)

I added the grilling label, make individual portions wrapped in tin foil, grill over medium heat for about 25 minutes, turning occasionally... 

That would be a beautiful thing too!

Butternut Squash and Potatoes Oven Roasted in Bacon Fat with Rosemary
Increase amounts as needed for more people...
1 large russet potato, cleaned and cubed to about 3/4"-I didn't peel mine
1 small butternut squash, peeled and cubed to about 3/4"-the neck of mine was about 3" long x 2.5" wide
half of a small onion, cut into about 3/4" wedges
1 Tblsp bacon fat
S&P to taste
light sprinkling of fresh rosemary, finely minced

1. Melt bacon fat on roasting pan/cookie sheet in 400 degree oven and add veggies, carefully mix well. ~Or~ melt bacon fat in microwave and pour over veggies on roasting pan/cookie sheet and carefully mix well. 
2. Bake at 400 degrees for 15 minutes, stir.
3. Bake for another 15 minutes or until veggies are tender. Remove from oven, sprinkle with S&P and rosemary.

Eat well and have a happy day:@)