Roasted Butternut Squash with Bacon and Pistachios over Baby Lettuce or Baby Wild Greens 


  1. Coat cookie sheet with cooking spray. Heat oven to 220°C 
  2. Spread squash on half a cookie sheet, one layer thick and beets on other half. Spray with cooking spray and sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes, or until cooked but firm, tossing once. (Do not let squash and beets touch, since beets will color the squash.) Remove from oven and set aside. 
  3. While vegetables are roasting, cook bacon in a small, non-stick frying pan over medium-high heat until crisp. Remove, pat dry, and crumble. Retain 2 teaspoons of the drippings. 3) In a small bowl, blend vinegar, mustard, olive oil, salt and pepper to taste, bacon crumbles and bacon drippings. Set aside. 
  4. In a large bowl, toss onion, lettuce, and dressing until thoroughly coated. Arrange on 6 salad plates, place equal amounts of the roasted squash in the middle and the beets around the edges. Sprinkle with pistachios.
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