Roasted butternut squash with bacon and goat cheese

Name: Roasted butternut squash with bacon and goat cheese
Prep time: 25 min
Cook time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 large butternut squash, peeled, seeds removed, diced; 10 slices bacon, cut into medium pieces; 2 tsp. dried oregano; 2 tbsp. orange juice; Zest of 1/2 lemon; olive oil; 113 g soft, unripened goat’s cheese with herbs; Raw pumpkin seeds (the green ones); A small handful of Italian parsley, coarsely chopped; Salt and freshly ground pepper

Preparation 25 min
Cooking 45 min
Servings 4

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Ingredients

1 large butternut squash, peeled, seeds removed, diced
10 slices bacon, cut into medium pieces
2 tsp. dried oregano
2 tbsp. orange juice
Zest of 1/2 lemon
olive oil
113 g soft, unripened goat’s cheese with herbs
Raw pumpkin seeds (the green ones)
A small handful of Italian parsley, coarsely chopped
Salt and freshly ground pepper

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Preparation

Preheat oven to 425^°F. Line a large baking sheet with parchment paper.
Place squash, bacon, oregano, orange juice and lemon zest in a large bowl, drizzle with olive oil, season with salt and pepper and toss to combine.
Pour onto baking sheet, place in oven and bake for 45-55 minutes, until squash and bacon are cooked. Toss halfway through cooking.
Pour into a large serving dish, crumble the goat cheese over the top and garnish with lots of pumpkin seeds and fresh parsley!