Hearty Roasted Butternut Squash Salad with Bacon and Onions Recipe

Crafting a hearty butternut squash salad with crispy bacon brings unexpected comfort to your autumn table.

Sweet caramelized cubes dance alongside smoky meat fragments in this rustic dish.

Maple-kissed vegetables create a symphony of flavor that feels both elegant and homey.

Seasonal ingredients blend seamlessly, promising rich textures and complex tastes.

Rich nutrients from squash complement the salty bacon perfectly.

Crisp autumn afternoons call for warm, satisfying meals like this beautifully balanced salad.

Prepare to experience a culinary moment that celebrates simplicity and deliciousness.

Why Roasted Butternut Squash Salad with Bacon and Onions Is a Flavor Hit

• Savor Sensational Flavor Fusion: Combine crispy bacon, sweet roasted butternut squash, and caramelized onions for a mouthwatering taste explosion that transforms an ordinary salad into a gourmet experience.
• Master One-Pan Cooking Magic: Use the same skillet for bacon and onions, creating layers of rich flavor while minimizing kitchen cleanup and making preparation simple and streamlined.
• Celebrate Seasonal Comfort: Enjoy a hearty salad that bridges summer freshness with autumn warmth, perfect for family gatherings, potlucks, or a satisfying weeknight dinner that feels both nutritious and indulgent.
• Customize with Ease: Swap ingredients like nuts or add different dried fruits to personalize this versatile recipe, making it adaptable to dietary preferences and pantry availability.

What You’ll Need for Roasted Butternut Squash Salad with Bacon and Onions

• Butternut Squash: A sweet and hearty vegetable that becomes tender and caramelized when roasted.

• Bacon: A savory and crispy ingredient that adds rich flavor to the salad.
• Pecans: Crunchy nuts that provide a nutty texture and depth to the dish.

• Romaine Lettuce, Raisins, Onions: Fresh, sweet, and aromatic ingredients that balance the roasted squash and bacon.
• Olive Oil: A smooth oil used to coat and enhance the roasting of the butternut squash.
• Maple Syrup: A sweet drizzle that adds a delightful caramelized finish to the salad.

How to Craft Roasted Butternut Squash Salad with Bacon and Onions

Step 1: Prep the Squash

Crank your oven to a toasty 450°F. Generously coat the butternut squash’s cut sides with olive oil.

Wrap each half snugly in aluminum foil, creating a cozy little package.

Step 2: Roast and Cube

Slide the wrapped squash into the hot oven and roast for about 20 minutes until it softens beautifully.

Once cooled enough to handle, unwrap the foil. Slice the squash into hearty chunks, peeling away the skin.

Set aside 8 cups of these golden cubes.

Step 3: Crisp the Bacon

Fire up a large skillet over medium-high heat.

Cook the bacon until it transforms into crispy, irresistible bits – about 10-12 minutes. Transfer the bacon to paper towels to drain, then crumble into delectable pieces.

Step 4: Caramelize Onions and Squash

In the same skillet with leftover bacon drippings, toss in the onions. Let them sizzle and soften for 2-3 minutes.

Add the butternut squash cubes and continue cooking until the onions turn a gorgeous golden brown and the squash becomes tender – roughly 10-15 minutes.

Step 5: Assemble and Dress the Salad

• Romaine lettuce
• Crumbled bacon
• Pecans
• Raisins
• Squash-onion mixture

Drizzle maple syrup over the top, gently toss everything together, and serve while still wonderfully warm.

Winning Tips for Roasted Butternut Squash Salad with Bacon and Onions

• Wrap butternut squash in foil to prevent burning and ensure even, tender roasting.
• Use bacon grease for extra flavor when sautéing onions and squash, adding depth to the dish.
• Choose fresh, crisp romaine lettuce to provide a crunchy base that complements the soft roasted squash.
• Toast pecans briefly before adding to enhance their nutty flavor and create a delightful texture contrast.
• Drizzle maple syrup sparingly to balance the savory bacon and bring a subtle sweetness to the salad.

Easy Style Switches for Roasted Butternut Squash Salad with Bacon and Onions

• Spicy Southwest Squash Salad: Replace maple syrup with chipotle-lime dressing, add black beans, corn, and jalapeños for a zesty Mexican-inspired version.
• Mediterranean Roasted Squash Salad: Swap bacon for crumbled feta cheese, add kalamata olives, fresh herbs like oregano, and drizzle with olive oil and lemon juice.
• Autumn Harvest Squash Salad: Incorporate roasted apples, swap pecans for toasted pumpkin seeds, use kale instead of romaine, and add dried cranberries for extra seasonal flavor.
• Protein-Packed Quinoa Squash Bowl: Transform the salad into a hearty grain bowl by mixing roasted butternut squash with cooked quinoa, grilled chicken, and a tahini-based dressing.

Tasty Pairings for Roasted Butternut Squash Salad with Bacon and Onions

• Pair with Crisp White Wine: Select a refreshing Sauvignon Blanc or Pinot Grigio to complement the sweet roasted squash and cut through the richness of bacon.
• Serve with Rustic Bread: Add crusty sourdough or walnut bread to soak up the maple syrup and bacon drippings, creating a delightful textural contrast.
• Match with Crunchy Side Salad: Prepare a simple arugula salad with lemon vinaigrette to provide a peppery, tangy counterpoint to the sweet and savory main dish.
• Balance with Chilled Apple Cider: Pour a cold, slightly tart apple cider that echoes the maple sweetness and enhances the autumnal flavors of the butternut squash salad.

How to Store Roasted Butternut Squash Salad with Bacon and Onions

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep bacon and lettuce separate to maintain crispness.
• Freezing: Not recommended due to lettuce's delicate texture and potential sogginess when thawed.
• Reheating Squash and Bacon: Warm gently in a skillet over medium heat for 3-5 minutes, stirring occasionally to prevent burning.
• Salad Assembly: Refresh the dish by adding fresh lettuce and pecans before serving to restore original texture and crunch.

Roasted Butternut Squash Salad with Bacon and Onions: Your Questions Answered

• What are the key ingredients in this roasted butternut squash salad?

The key ingredients are butternut squash, bacon, onions, romaine lettuce, pecans, and raisins, all brought together with a touch of maple syrup for sweetness.

• Can I use a different type of squash if butternut is not available?

Yes, you can substitute butternut squash with acorn squash or kabocha squash, which have similar textures and roasting characteristics.

• Is this salad suitable for a make-ahead meal?

While best served warm, you can prepare components in advance by roasting the squash, cooking bacon, and chopping ingredients earlier in the day, then assembling just before serving.

Roasted Butternut Squash Salad with Bacon and Onions Recipe

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4.7 from 23 reviews

• Total Time: 45-50 minutes
• Yield: 4 1x

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Description

Roasted butternut squash salad with crispy bacon and caramelized onions delivers a perfect balance of sweet, savory, and smoky flavors. Seasonal ingredients combine to create a delightful dish that satisfies both comfort and gourmet cravings you’ll savor.

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Ingredients

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Main Ingredients:

• 1 medium butternut squash, halved lengthwise and seeded
• 8 cups chopped romaine lettuce
• 6 slices bacon

Protein and Nuts:

• 1/3 cup pecans, toasted and chopped

Seasonings and Additional Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 1 cup sliced onion
• 1/3 cup raisins
• 2 tablespoons (30 milliliters) maple syrup

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Instructions

1. Prepare oven at 450°F and arrange butternut squash halves, coating exposed surfaces with olive oil and enveloping tightly in aluminum foil.
2. Roast squash for approximately 20 minutes until slightly tender. Remove from oven, allow cooling, unwrap, then transform into uniform 3/4-inch cubed pieces, reserving 8 cups.
3. Render bacon in skillet over medium-high heat until crisp and golden, about 10-12 minutes. Transfer to paper towels and delicately crumble.
4. Utilize identical skillet with residual bacon drippings to sauté onions briefly, then incorporate squash cubes. Continue cooking until onions caramelize and squash reaches desired tenderness, roughly 10-15 minutes.
5. Assemble salad by layering romaine lettuce with crumbled bacon, toasted pecans, sweet raisins, and warm squash-onion medley. Finish by drizzling maple syrup, gently tossing ingredients to distribute flavors evenly, and serve immediately while ingredients remain warm.

Notes

• Prep Ahead: Roast butternut squash and crisp bacon in advance to save time during meal preparation.
• Bacon Alternatives: Swap bacon with pancetta, prosciutto, or use smoked tofu for vegetarian version.
• Texture Balance: Toast pecans briefly to enhance their nutty flavor and provide extra crunch to the salad.
• Seasonal Flexibility: Experiment with different squash varieties like acorn or delicata for varied taste and texture profiles.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 10g
• Sodium: 440mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 20mg