Butternut Squash Salad

INGREDIENTS

• ½ pound thick cut bacon
• 4 cups butternut squash, peeled and cubed
• ¼ cup olive oil, divided
• 1 teaspoon kosher salt, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoons lime juice
• ¼ cup green onion, diced
• 1 teaspoon red pepper flakes
• ¼ teaspoon fresh ground pepper
• 1 jalapeno, seeded and diced
• Flaky salt for garnish

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Line a rimmed baking sheet with aluminum foil and lay the bacon on the sheet. Bake for 15-20 minutes until crisp (timing depends on the thickness of each slice). Cool for 5 minutes then roughly chop and set aside.
3. Increase the oven temperature to 425°F. On a baking sheet, toss the butternut squash with 2 tablespoons of the olive oil and ½ teaspoon of the kosher salt. Roast for 15 minutes. Toss and roast for an additional 10 minutes until the butternut squash is fork tender and lightly browned.
4. While the butternut squash is roasting, mix the bacon lime vinaigrette. Add half the chopped bacon to a medium bowl with the remaining 2 tablespoons of olive oil, ½ teaspoon of remaining salt, balsamic vinegar, lime juice, green onion, red pepper flakes, pepper and jalapenos.
5. Remove the butternut squash from the oven, cool for 3 minutes before handling. Move the squash to a serving bowl, dress with the bacon lime vinaigrette and top with additional bacon and green onions and a pinch of flaky salt for serving.

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