I don't like butternut squash or sweet potatoes, so that did not get likes...
Bacon. I have an electric skillet that I can fit 2 lbs in at a time. I fry it all up at once, drain, and then portion it in ziplocks and keep in the back of the frig so that when I want to add bacon to a salad, sandwich, or topping for macaroni and cheese, or just have some with eggs, I just pop a few slices into the toaster oven for a minute to get warm and crisp up.
When frying foods (like bacon), I put the sales ads or a section of newspaper on a plate underneath a paper towel to absorb oil or grease. I use about half as many paper towels that way. This is an old trick from back home in Florida where one local newspaper was affectionately nicknamed "The Mullet Wrapper" because people used it when frying mullet (a type of fish species native to brackish Florida coastal waters).
My friend Shell uses a garlic press often, but that always seemed wasteful to me, as a lot of the good stuff gets thrown away. I know that chef's often smash the bulb with the flat end of their knives but you still have to peel the "paper" skin away from the cloves, and it sometimes gets stuck under fingernails. If you wrap a whole bulb of garlic in tinfoil and bake it for 5 minutes or so, then let it cool down, the skin of the bulb pulls off very easily and then you can just chop it up with your knife.