1medium butternut squashpeeled, seeded and cut into 3/4 inch cubes
2large leekswashed, trimmed, and cut into 3/4 inch pieces
3stripes thick-cut baconcut into 1/2" pieces
1tablespooncoconut oilor butter
1/2 to 1teaspoonSrirachaoptional
1 1/2ouncesgoat cheesecrumbled (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.
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.