
Yields:
4
Prep Time:
15 mins
Total Time:
40 mins
Use this bacon dressing to make greens or any roasted vegetable instantly taste so much better.
Ingredients
- 1
small butternut squash, peeled, seeded, and cubed or cut into half moons
- 1 Tbsp.
extra-virgin olive oil
kosher salt
Freshly ground black pepper
- 6
slices bacon
- 1
shallot, minced
- 1/4 cup
red wine vinegar
- 1 Tbsp.
brown sugar
- 5 oz.
baby spinach (about 6 cups)
- 1/2 cup
pecans, toasted and chopped
Directions
- Step 1Preheat oven to 425° and line a baking sheet with aluminum foil.
- Step 2Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
- Step 3Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and transfer bacon grease to a small bowl.
- Step 4In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
- Step 5Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.
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