1 large butternut squash
2 tablespoons Sonoma Farm Bacon Infused Olive Oil
2 tablespoons coarse salt
-Cook at 275 degrees for 1-1/2 hours
-Cut the stem end of the butternut squash off and cut in two part.
-Brush with bacon olive oil and sprinkle with salt
-Cook for 1-1/2 more or until soft
-Mash and serve