Oh, you are going to thank me for this one! On our Valentine’s weekend, Mr. B and I took a hike in the Gorge and then popped into Solstice down by the Hood River waterfront, where we had what may very well be the best wood-fired pizza either one of us has ever had.
Anyway, maybe it was the sunshine, or maybe the hiker’s high (which I doubt, mostly because we went on the easiest hike ever), but whatever it was, we were absolutely swept away by their BLBB [butternut, leek, bacon & blue cheese] pizza. (In fact, it was so amazing that I forgot to take a picture of it until it was too late.) I just wanted to wrap myself up in a piece of that pie and never come out.
In an effort to capture all that savory, slightly sweet goodness and keep that memory alive, I decided to create a roasted squash dish using the same palette of flavors, but with a little more flexibility in the delivery system.
Needless to say, if there are any leftovers, you’re set for another meal. Just throw some in an omelet, or over rice, or into pasta, or under a poached egg – or even make a pizza with it! Any way you serve this, it is going to be delicious!
- 1 medium butternut squash, peeled, seeded and cut into ¾ inch cubes
- 2 large leeks, washed, trimmed, and cut into ¾ inch pieces
- 3 stripes thick-cut bacon, cut into ½" pieces
- 1 tablespoon coconut oil (or butter)
- 1 tablespoon honey
- ½ to 1 teaspoon Sriracha (optional)
- 1½ ounces goat cheese, crumbled (feta or bleu will work too!)
- Salt and Pepper
- Preheat the oven to 400°.
- Line a large rimmed baking sheet with parchment paper or a silicone mat..
- In a large cast iron skillet, cook bacon pieces over medium heat until crispy.
- Remove bacon and reserve 1 tablespoon of bacon drippings. Set bacon aside.
- Add coconut oil (or butter), honey and sriracha to reserved drippings in pan and stir to combine.
- Add butternut squash to pan and toss to coat. (I like to brown it a little before going on, but this isn't necessary.)
- Add leeks and toss again. (I like to save a little piece of leek and cut it into slivers for garnish.) Salt and pepper thoroughly. Remove from heat.
- Pour the veggies out into a single layer onto the prepared baking sheet.
- Roast in preheated oven until vegetables are tender and edges of butternut start to darken, about 20 to 25 minutes. Stir halfway through.
- Remove into serving dish and sprinkle with cooked bacon and goat cheese.
- Garnish with reserve leek slivers.
- In a small skillet, cook bacon over medium heat until crispy. Drain and set aside.
- Use a little additional butter or refined coconut oil in place of bacon grease for rest of prep.
- Split dish for veggies before adding bacon.