Roasted Butternut Squash Salad with Bacon and Onions
Romaine lettuce is topped with toasted pecans, crisp bacon, roasted butternut squash, and a maple syrup drizzle in this easy warm butternut squash salad recipe.
Set the oven to 450 degrees Fahrenheit (230 degrees C).
Apply olive oil to the cut sides of the butternut squash.
Wrap aluminium foil tightly around each squash half.
Roast the squash halves in the preheated oven for about 20 minutes, or until they start to soften.
Squash should be taken out of the oven and left to cool completely before handling.
Slices should be 3/4-inch thick after peeling off the foil.
Each slice should be skinned before being cut into 3/4-inch cubes.
8 cups of the cubed squash should be set aside; any extra squash should be saved for another use.