While the butternut squash mixture is roasting, the bacon and nut prep begins.
Lay your bacon across the bacon- tray, cover with a paper towel or the bacon tray lid.
Microwave bacon according to your microwave directions. Generally 1 minute per piece, but this varies.
Once the microwave cycle is done, allow to sit for a minute before removing. Lift paper towel (carefully) to ensure crispiness was achieved.
If bacon is not crispy repeat microwaving cycle for an additional 30 seconds each cycle until crisp, not burned is achieved.
Carefully remove bacon platter from microwave (remember hot bacon grease is in the reserve).
Transfer the bacon with tongs, to a small mixing bowl lined with paper towels to absorb excess grease.
Allow this bacon to continue to cool for 5-10 minutes and once cooled, discard the paper towel.
Next, crumble bacon into pieces and add in a tablespoon of coconut oil, chopped pecans, Yakon Syrup (or raw honey).
Mix that portion of ingredients well, making sure it all gets coated with syrup and coconut oil.
Finally, season with cinnamon, ground cloves, a dusting of both salt and black pepper. Combine well.