Roasted butternut squash and crispy bacon on toast with warm cream cheese, topped with toasted pine nuts and pan-fried leeks.
¼ C. Toasted Pine Nuts, salted
4 Slices Bacon, cut into ¼-inch strips
2 tsp. Bacon Fat, reserved
1 C. Cubed Butternut Squash (½-inch)
Salt and Pepper, to taste
1 Leek, thinly sliced (white and light-green parts only)
¾ C. Olive Oil
4 Canyon Bakehouse Honey Whole Grain English Muffins, toasted and halved
8 oz. Cream Cheese
Preheat the oven to 375 degrees and line a baking sheet with foil.
Cook the prepared bacon in a large skillet over medium heat until crispy.
Use a slotted spoon to transfer the bacon to a plate lined with a paper towel. Reserve 2 tsp. of the bacon fat.
In a mixing bowl, toss the cubed squash in the reserved bacon fat. Lightly season with salt and pepper and transfer to the prepared baking sheet.
Roast the squash for about 12 minutes, until tender and golden.
While the squash roasts, heat the olive oil in the skillet over medium high. Working in batches, add the sliced leeks and cook until just golden. Using a slotted spoon, transfer them to a plate lined with a paper towel.
Spread each toasted muffin with cream cheese before assembling them with roasted butternut squash, crispy bacon, frizzled leeks and toasted pine nuts.
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