Ingredients

The following ingredients have 2 Servings
  • 1 honeynut squash
  • 2 teaspoons grapeseed oil (or similar)
  • 1/4 cup pecans
  • 2 slices bacon (cut into 1/2-inch pieces)
  • 1 shallot (sliced)
  • 1/4 cup dried cranberries
  • 3 tablespoons crumbled goat cheese
  • 1/4 cup maple syrup
  • fresh thyme leaves

Instruction

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
  • Slice the squash in half lengthwise. (Note 1) Using a spoon, scoop out the seeds and discard.
  • Brush the cut side of the squash with the oil and place, cut side down, on the prepared pan.
  • Roast for 25-30 minutes until soft and tender.
  • Meanwhile, in a medium skillet set over medium-low heat, add the pecans. Heat, tossing occasionally, until the nuts are fragrant, about 2-3 minutes. Transfer the pecans to a cutting board. Cool and chop. Set aside.
  • To the same skillet, add the bacon. Cook over medium heat until brown and crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
  • Add the shallots to the bacon drippings. Cook, stirring occasionally until the shallots are brown and crisp. Transfer the shallots to a paper towel-lined plate.
  • Transfer the roasted squash to a platter. Top with the pecans, bacon, cranberries, shallots, and goat cheese. Drizzle the maple syrup over the top. Garnish with fresh thyme. Serve immediately.