Butternut squash bacon strips to get you through winter

There's not much in season this time of the year aside from squash, so here's a handy recipe for vegan bacon made from butternut squash you can use in salads, sandwiches and more.

For some people, squash is a pain to chop and only appears during Thanksgiving and Christmas dinners or served with the odd Sunday roast.

But Rob Firing has made squash a mainstay in his meals and he wants more people to do the same.

For this week's D is for Dinner on CBC Radio's All In a Day, Firing shares his recipe for butternut squash bacon, featured in a cookbook he co-authored called The Everyday Squash Cook.

Butternut bacon

Ingredients:

• 1 butternut squash, peeled and seeded.
• Grapeseed, peanut or vegetable oil.
• Kosher salt and fresh cracked black pepper.

Directions:

1. Peel the squash flesh into long strips, applying firm pressure for adequate thickness. Peel as many strips as you wish (about six to eight strips per person). Reserve any unused squash for future meals.
2. In a frying pan, heat 1/8 inch of oil (just enough to float the squash strips) over medium heat. Once the oil is simmering, carefully place a few strips of the squash into the pan, being careful not to overcrowd them. (We recommend doing a trial strip first, as butternut bacon cooks extremely quickly.
3. Cook the bacon, flipping once, until the edges are lightly browned and a little crispy, about 10 to 15 seconds per side. Be careful not to overcook; dark, fully crisp bacon will taste burnt.
4. Transfer the cooked butternut bacon to a plate lined with paper towel to absorb excess oil. (If cooking a large batch, keep warm in an oven at low temperature.) Season to taste with salt and pepper.