Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.
This was delicious but way too big for a “dinner salad, which is what I wanted it for. I will cut it in half for next time and still serve four people. That should be perfect.
I have to watch my saturated fat intake so I had to make alterations. This "light" dish has 12g sat fat, which is absurd for a salad! I omitted bacon because I didn't have any, used an arugula/spinach mix because that's what I had on hand and did a tablespoon of blue cheese on each salad. It was so delicious! I love bacon but I think it might have distracted from other flavors in this dish. I'm also delighted to have found a way to cook butternut squash so quickly! This dish is probably delicious as is, but with the changes I made it was luscious, complex with the flavors of autumn. A real keeper.
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