- 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
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
Published on December 21, 2022