Butternut squash, bacon, and pecan salad with sour cream dressing

Squash and bacon are classic flavours together, especially with the addition of a touch of maple syrup. With a warming crunch of toasted pecans, iron-rich spinach, and a drizzle of fresh sour cream, this dish is perfect for salad days. If desired, you could crumble over some blue cheese of your choice for extra taste! Make it veggie by leaving off the bacon.

INGREDIENTS (Serves 4)
1 small buttternut squash, around 2 lbs, peeled, deseeded and diced
½ tbsp olive oil
1 tbsp mixed black pepper and garlic granules
6 slices streaky bacon
1½ tbsp maple syrup
60g pecans, toasted
125g spinach, washed
1 small tub sour cream

Preheat oven to 180°C.

Prepare the squash by peeling, deseeding and dicing into 1-inch chunks. Put on a baking sheet, drizzle over the olive oil and the black pepper/garlic granule mixture. Shake well and put into the oven, roasting for 20-25 minutes or until cooked and just starting to caramelise. When the squash is done, remove from the oven and set aside.

While the squash is cooking, place a small skillet on the stovetop. Add the bacon when the skillet is hot and cook quickly. Brush the maple syrup over the bacon and cook until glazed and crispy. Remove the bacon and set aside to cool, then cut each slice into three or four pieces.

Toast the pecans in a dry skillet until they are just deep golden brown and fragrant. Remove from the heat and set aside.

When you are ready to serve, put a bed of spinach on the bottom of the plate, then place on top the roasted squash, including any juices. Scatter the bacon and pecans over the top, then drizzle over the sour cream. Add the blue cheese if desired and serve.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes