There’s nothing better in the fall or winter than a warm skillet supper. They can be so comforting. But so can skillet salads!
In this easy, one pan recipe you have crispy bacon, savory mushrooms, soft tangy onions & pan roasted butternut squash, tossed in a warm maple bacon balsamic vinaigrette and topped with crumbled blue cheese, pumpkin seeds and hearty greens.
Actually, the bacon is crisped first so that the onions, mushrooms and squash can roast in the bacon drippings. Mixing the vinaigrette right in the pan not only keeps it warm, but it picks up the flavors of all of the veggies and bacon. It’s wonderful to eat just as it is. But do add some greens, they’re so good for you!
I love blue cheese with butternut squash and bacon. But feta or goat cheese would be great, too. And use some hearty greens that will hold up well to wilting. Radicchio, escarole, frisee & spinach are some good choices. I may make this again in the future with some sautéed mixed cabbages as well.
This was one of those recipes I was eating straight out of the pan. You will love how the vegetables and greens taste when they are covered in the sweet, smoky, tangy pan dressings. Even the cheese melts a little. So many great flavors in one bite!
To reheat leftovers, simply warm them up in a pan again. But if you think you will have leftovers, I would sprinkle the cheese on each salad individually. I found the cheese to melt too much for my liking when I reheated this for myself.
- 6 slices of thick cut bacon
- 1 small red onion/ sliced thin
- 16 ounces of sliced baby Portobello mushrooms
- 4 cups of chopped butternut squash
- 2 cloves of garlic, minced
- ¼ cup of crumbled blue cheese
- 2 Tablespoons of pumpkin seeds
- ¼ cup of white balsamic vinegar
- 1 Tablespoon of pure maple syrup
- 1 teaspoon of Dijon mustard
- ¼ cup of olive oil
- salt & pepper to taste
- 10 ounces of salad greens
- In your cast iron skillet over medium high heat, cook the bacon until crisp, about 8 to 10 minutes.
- Remove the bacon from the skillet to some paper towels, but reserve 1 Tablespoon of the drippings.
- Next add the onion and saute 5 minutes until tender.
- Remove the onions and set aside.
- Add the mushrooms and saute until golden brown about 8-10 minutes.
- Remove them to the bowl with the onions.
- Add the butternut and cook until tender and browned in spots, another 15-18 minutes.
- Remove them to the bowl with the onions and mushrooms.
- Reduce the pan heat to medium low.
- Add back the 1 Tablespoon of reserved bacon drippings.
- Then add the garlic, vinegar, maple and mustard.
- Whisk in the olive oil.
- Season with salt & pepper to taste.
- Add the vegetables & bacon back to the pan and gently toss.
- Top with the blue cheese crumbles and pumpkin seeds.
- Top with the greens and serve immediately.
Support your local farming community!