Use this bacon dressing to make greens or any roasted vegetable instantly taste so much better.​
Total Time: 0:40
Prep: 0:10
Level: Easy
Serves: 4
Ingredients

    1 small butternut squash, peeled, seeded, and cubed or cut into half moons
    1 tbsp. extra-virgin olive oil
    kosher salt
    Black pepper
    6 slices bacon
    1 shallot, minced
    1/4 c. red wine vinegar
    1 tbsp. brown sugar
    5 oz. baby spinach (about 6 cups)
    1/2 c. pecans, toasted and chopped

Directions

    Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
    Arrange butternut squash on the  with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
    Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and discard all but 1 tablespoon of bacon grease.
    In the same skillet, sauté shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 more tablespoons bacon grease and season with salt and pepper.
    Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.

Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.comand is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015).