Bacon, roasted squash, and spinach salad – a weeknight treat

In the refrigerator there were a few slices of bacon, a small Delicata Squash, and some spinach that needed using, the motivation and genesis of an idea that worked out well.

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I cut the bacon into pieces approximately ¼” wide and lightly cooked them, but not long enough to brown. While the bacon cooked I peeled the squash. Quick tip: Use a potato peeler instead of a knife to peel squash.

I diced the squash into 1/2″ cubes. Then mixed the bacon and the squash cubes in a glass baking dish, drizzled with a small amount of olive oil and placed in a 400F convection oven. (Next time I think I will just add the squash to the fry pan and place the whole pan in the oven)

When the squash was almost soft I put water on to poach eggs, one per serving.

All that was left was assembly. A pile of spinach leaves, either raw or very lightly steamed, then the squash and bacon mix on top, followed by the poached egg. Garnished with a bit of Parmesan cheese and dinner was served.

Quick and easy, not too many dishes – my kind of weekday dinner.

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