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    Home » Eating Style » Gluten-free

    Roasted Butternut with Bacon, Leeks & Goat Cheese

    February 25, 2015 • Updated: June 28, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Roasted Butternut  | The Good Hearted Woman

    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.

    Ever.

    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!

    Roasted Butternut with Bacon, Leeks & Goat Cheese

    Print Recipe Pin Recipe
    Course: Main Dish, Side Dish
    Prep Time:15 minutes
    Cook Time:25 minutes
    Total Time:40 minutes
    Servings: 4 -6 servings
    Author: Renee

    Ingredients

    • 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
    • 1 ½ ounces goat cheese crumbled (feta or bleu will work too!)
    • Salt and Pepper

    Instructions

    • Preheat the oven to 400°.
      Roasted Butternut | The Good Hearted Woman
    • 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.)
    • Roasted Butternut | The Good Hearted Woman
    • 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.

    Optional Prep for Mixed tables:

    • 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.
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!


    Roasted Butternut | The Good Hearted Woman

    « Hood River BnB (Hood River, Oregon)
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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Mary @ Fit and Fed says

      April 08, 2015 at 10:41 pm

      That pizza does sound amazing, as does your veggie dish. I'd make the option without the bacon, maybe with some toasted sunflower seeds (doesn't really sub bacon--- what does-- but the toasted sunnies would be good).

      Reply
    2. Bonnie says

      February 26, 2015 at 11:47 am

      I love leeks and I love butternut squash! Adding in bacon might get my non-squash eaters interested. 🙂

      Reply
    3. kelsey says

      February 25, 2015 at 5:10 pm

      that looks so good! i love leeks!
      http://www.ladiesinnavy.com

      Reply
    4. Emma Lincoln says

      February 25, 2015 at 4:54 pm

      This is definitely going on the cooking list. I haven't been to Solstice, but it sounds amazing.

      Reply
    5. Holly says

      February 25, 2015 at 2:09 pm

      Ok, I need to make this asap! I am also very intrigued about the pizza you mentioned. I know where I'm stopping next time I'm in Hood River!

      Reply
    6. Mischa {Accidental Farm Wife} says

      February 25, 2015 at 12:36 pm

      Seriously so tempted to go to the grocery store right now in the snow to get butternut squash so I can make this recipe! I love everything about this…especially the goat cheese!

      Reply
    7. Marlynn [UrbanBlissLife] says

      February 25, 2015 at 9:00 am

      So glad you had a great Valentine's weekend! Solstice is delicious, and this dish looks delicious too! Love the leeks and bacon combo with the butternut squash.

      Reply
      • Renée ♥ says

        February 25, 2015 at 12:16 pm

        Thanks, Marlynn! I like that it is so easy to adapt for everyone too - vegetarians, vegans, paleo eaters - whoever. Just a minor recipe tweak and there you go.

        Reply

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