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Roasted Butternut Squash Salad
Roasted Butternut Squash Salad
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Savory butternut squash salad with caramelized onions, crispy bacon, and toasted pecans, topped with maple syrup for a cozy autumn dish.
Ingredients:
  • 1 medium butternut squash, halved lengthwise and seeded
  • 1 tablespoon olive oil, or as needed
  • 6 slices bacon
  • 1 cup sliced onion
  • 8 cups chopped romaine lettuce
  • 0.33333334326744 cup pecans, toasted and chopped
  • 0.33333334326744 cup raisins
  • 2 tablespoons maple syrup, or to taste
Instructions:
  • Preheat the oven to a piping hot 450°F (230°C).
  • Coat the exposed sides of butternut squash with luxurious olive oil and then securely wrap each squash half in aluminum foil.
  • Roast squash halves in the preheated oven for 20 minutes until slightly softened. Let cool, then cut into 3/4-inch slices. Remove skin, dice slices into cubes, and set aside 8 cups of cubed squash, saving any extra for later.
  • In a large skillet, cook bacon over medium-high heat until crispy, about 10 to 12 minutes. Transfer bacon to a paper towel-lined plate. Add onions to the skillet with bacon grease and cook for 2 to 3 minutes. Add 8 cups of squash and cook until onions are caramelized, and squash cubes are tender, about 10 to 15 minutes.
  • In a large serving bowl, layer romaine lettuce, crumbled bacon, pecans, and raisins. Add the butternut squash-onion mixture and toss everything together. Finish with a drizzle of maple syrup before serving warm.

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