recipes
Roasted butternut squash and red pepper salad with crispy bacon and feta
2025-03-14
Ingredients
400g peeled diced butternut squash
1 red pepper, deseeded and cut into chunks
1 large red onion, cut into chunks
2 tbsp olive oil
1 tbsp chopped fresh thyme or rosemary
Pinch chilli flakes (optional)
Salt and pepper to season
1 tbsp balsamic reduction
6 slices streaky bacon (British premium foods – SPA)
1 tbsp honey
2 tbsp Parmesan shavings
1 tbsp toasted pumpkin seeds
Extra honey to serve
Method
Start this recipe by placing the butternut squash and red onion, 2 tbsp olive oil and fresh herbs and chilli into a bowl and season well with salt and pepper. Mix together well, spoon into an oven dish and roast for 20-25 minutes at 200`c. Also, place the bacon onto a baking tray, brush with the tbsp. honey and season with black pepper. Place into the oven and roast till crispy. When ready, mix the balsamic reduction into the cooked vegetables and serve into 2 salad bowls. Top with the Parmesan shavings and toasted pumpkin seeds. Chop up the crispy bacon and serve on top with an extra drizzle of honey.
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