This warm salad is made with butternut squash, onions, raisins, crispy bacon, and romaine leaves. Easy to make and tasty!
– 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– ⅓ cup pecans, toasted and chopped– ⅓ cup raisin– 2 tablespoons maple syrup, or to taste
Ingredient
1
Heat the oven to 450°F (230°C). Brush olive oil on butternut squash cuts. Wrap each squash half in aluminum foil securely.
Instruction
2
Roast squash halves for 20 minutes in a preheated oven until softened. Wait until squash is cold enough to handle.
3
Take off the foil and cut the meat into pieces that are 3/4 inch thick. Take the skin off of each slice and cut it into cubes that are 3/4 inch thick.
Save the rest of the squash for another use and set aside 8 cups of the cubed squash.
5
Cook bacon in a large skillet over medium-high heat, rotating occasionally, until crispy, 10–12 minutes. Remove bacon and drain on paper towels.
6
For two to three minutes, cook the onions in the bacon grease after you add them to the pan.
7
Toss in 8 cups of squash and cook, stirring every now and then, for 10 to 15 minutes, or until the onions are soft and starting to brown and the squash cubes are soft.
8
In a big serving bowl, put romaine lettuce. On top of the lettuce, crumble bacon and add pecans and raisins.
9
Add the onion and butternut squash combination and toss to mix. Put maple syrup on top and serve warm.
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