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Autumn Roasted Butternut Squash Salad

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Salad
Autumn Roasted Butternut Squash Salad
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
  • 1/3 cup pecans, toasted and chopped
  • 1/3 cup raisins
  • 2 tablespoons maple syrup, or to taste
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).
2
Rub the cut sides of butternut squash halves with a generous amount of olive oil. Wrap each half tightly in aluminum foil to prevent moisture loss.
3
Roast the squash halves in the preheated oven until they start to become tender, approximately 20 minutes. Remove the squash from the oven and let it cool down enough to handle comfortably.
4
Remove the foil and slice the cooled squash halves into 3/4-inch thick pieces. Peel off the skin from each piece and cut them into 3/4-inch cubes, setting aside 8 cups of the cubed squash for later use.
5
Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it reaches a crispy state, taking around 10 to 12 minutes.
6
Remove the cooked bacon from the skillet and drain it on paper towels to prevent excess grease.
7
Add sliced onions to the same skillet, cooking them in the bacon's leftover fat for 2 to 3 minutes.
8
Add the reserved squash cubes to the skillet, tossing occasionally until the onions are soft and beginning to caramelize, and the squash is tender, taking around 10 to 15 minutes.
9
Place a large serving bowl with romaine lettuce in it, then sprinkle crumbled bacon on top. Add some chopped pecans and raisins for added texture and flavor.
10
Add the cooked squash-onion mixture to the bowl, tossing everything together until well combined.
11
Drizzle a small amount of maple syrup over the salad and serve it warm, allowing the flavors to meld together.