Instructions

• Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with aluminum foil.
• Place the bacon on the foil and bake in the hot oven for 15-20 minutes until crispy. Once ready, cool slightly and roughly chop.
• Increase the oven temperature to 430°F (220°C) and line the baking sheet with baking paper.
• Place the butternut squash on the baking sheet with 2 tablespoons of olive oil and season with salt. Bake for 15 minutes, then toss and cook for a further 10 minutes, until tender and starting to brown.
• In the meantime, make the salad dressing by placing half the chopped bacon in a medium bowl with the remaining 2 tablespoons of olive oil, balsamic vinegar, lime juice, green onion, chili flakes and jalapeños. Season with salt and pepper and mix to combine.
• Remove the butternut squash from the oven and set aside to cool slightly. Then transfer to a serving bowl, drizzle with the bacon lime dressing, and top with the remaining bacon. Serve immediately.