2 medium butternut squashes, trimmed, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil
8 slices bacon
1/2 cup Great Lakes Gelatin Collagen Hydrolysate
1/4 cup chicken or vegetable broth (or more as needed)
1 teaspoon finely chopped fresh rosemary
Sea salt, to taste
1/4 cup toasted pine nuts
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. Rub the cut sides of the squash with the olive oil. Place the squash cut sides down on the baking sheet. Roast for 35-45 minutes or until tender when pierced with a knife.
While the squash roasts, cook the bacon in a large skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to cool. Pour the drippings from the skillet into a bowl.
When the squash is cool enough to handle, scoop the flesh into a food processor fitted with the steel blade. Add 2 tablespoons of the reserved bacon drippings, the collagen hydrolysate, 1/4 cup broth, and rosemary. Process until smooth, adding additional broth if desired for a thinner puree. Season to taste with salt.
Crumble or chop the bacon into small pieces. Transfer the squash puree to a serving dish.
Top with the crumbled bacon and pine nuts. Serve warm.