I help highly sensitive womxn end their fight with food & their body by guiding them back home to their body & building emotional intimacy.

Roasted Butternut Squash, Bacon and Sage Salad

Roasted Butternut Squash, Bacon and Sage Salad

In the summer I tend to have big salads of some sort for lunch.  With the hot weather we’ve been having my body craves those crisp green salads.  However during the colder months I crave warmer foods and swap my leafy greens for hot salads.  Likewise when the weather get’s rainy and cool in the summer months I prefer something a bit warmer and comforting.

I came up with this recipe on the fly when Nelson and I were trying to think of something to bring to a family dinner.  He had a huge butternut squash sitting on the kitchen table that needed to be cooked and bacon in the fridge.

Roasted Butternut Squash, Bacon and Sage Salad

Roasted Butternut Squash, Bacon and Sage Salad
I don’t think his fridge is ever without bacon.  At least he’s gotten into buying better quality bacon that’s pastured and raised without the use of antibiotics.  Pears and Sage sounded like a good addition and the recipe was born!  I have to say I was pretty damn happy with how it turned out.

This recipe goes great as a side dish to a larger meal like Thanksgiving or Easter dinner or on its own.  I particularly enjoy it as a hot breakfast with it’s sweet and salty flavour that I find both comforting and satisfying.  We discovered the idea of doing a video with the recipe and had fun putting this together.  Hope you enjoy it!

Roasted butternut squash, bacon and sage salad


Roasted Butternut Squash, Bacon and Sage Salad
Recipe Type: Salad, Side dish
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
This hot salad is comforting on a cool day. The flavours of butternut squash, pears, sage, cinnamon and bacon meld together to satisfy the palate.
  • 1 medium sized butternut squash
  • 3 ripe pears, chopped
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/3 cup loosely packed fresh sage, chopped
  • 1 teaspoon cinnamon
  • Himalayan rock salt and pepper to taste
  • Ghee for cooking
  • Pastured back bacon (about 300g)
  1. Preheat oven to 350 degrees Farenheit. Peel and chop butternut squash, removing seeds form the centre.
  2. Roast in ghee for 40-50 minutes, stirring halfway through until tender.
  3. Cook back bacon and let it drain on paper towel. Once cooled, chop into bite sized pieces.
  4. In a medium sized frying pan or skillet, sauté onion over medium heat in ghee until it becomes translucent. Add in garlic and pears, stirring to combine.
  5. Once pears start to caramelize add in the sage and cinnamon, stirring to combine and let cook another 5 minutes.
  6. Mix squash, bacon and pear mixture in a bowl and season with salt and pepper.


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