Roasted Butternut with Bacon, Leeks & Goat Cheese

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
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Course: Main Dish, Side Dish
Servings: 4 -6 servings
Author: Renée ♥ The Good Hearted Woman


  • 1 medium butternut squash peeled, seeded and cut into 3/4 inch cubes
  • 2 large leeks washed, trimmed, and cut into 3/4 inch pieces
  • 3 stripes thick-cut bacon cut into 1/2" pieces
  • 1 tablespoon coconut oil or butter
  • 1 tablespoon honey
  • 1/2 to 1 teaspoon Sriracha optional
  • 1 1/2 ounces goat cheese crumbled (feta or bleu will work too!)
  • Salt and Pepper


  • 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.
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