Butternut squash and leeks, oven roasted in a honey-bacon glaze and finished with blue cheese crumbles and crispy bacon. Serve as a main dish or hearty side.Inspired by the BLBB pizza at Soltice Wood Fire Pizza, Hood River, Oregon.
Preheat the oven to 400°F | 205°C.Line a large rimmed baking sheet with parchment paper or a silicone mat.
Cube the Butternut Squash
To prepare the butternut squash, first (A) cut off the top and bottom, and then (B) cut it in half horizontally where the narrower top meets the wider bottom. Use a vegetable peeler to peel the squash top and bottom (C). Cut the bottom of the squash in half and scoop out the seeds (D).
Once the squash is cut and cleaned, cube it into ¾- to 1-inch cubes. Set aside.
Prep the Leeks
To prepare the leeks, begin by cutting off the roots and the darkest part of the green tops.
Cut each leek in half lengthwise. At this point, fan the leaves and rinse the leeks well, as they tend to trap a lot of sand and debris.
Cut the cleaned leeks into ¾-inch pieces. Set aside.
Roast the Vegetables
In a large cast iron skillet, cook bacon pieces over medium heat until crispy.
When the bacon pieces are crisp, remove the skillet from heat, and remove the bacon to a small dish. Set aside.
To the drippings remaining in the skillet, add butter, honey, and hot sauce, and toss to combine.
Add the cubed butternut and cut leeks to the pan and toss to coat them thoroughly with the honey-bacon mixture. Season with salt, pepper, and paprika and toss once again.
Pour the butternut and leeks onto the parchment-lined baking sheet.
Roast the vegetables in a preheated oven until they are tender; 30-40 minutes. Use a flat spatula to turn the mixture halfway through.
Remove the butternut mixture to a serving dish. Sprinkle with the cooked bacon pieces and crumbled bleu cheese. Season to taste with additional salt, pepper, and/or paprika, and garnish with thin slices of fresh leeks.
Notes
This roast butternut squash recipe is so versatile! In addition to being a delicious, hearty side dish, here are a few other ways to enjoy it:
Serve it over rice.
Toss it with pasta.
Fold it into a tortilla.
Use it as an omelet filling.
Top it with a poached egg.
Use it as a pizza topping!
Uncured Bacon: Uncured bacon doesn't render the same way cured bacon does. If you use uncured bacon, put a tablespoon or two of neutral oil (i.e., canola, light olive oil) int he skillet before adding the bacon pieces.