Warm Brussels Sprout & Kabocha Squash Salad

Serves: 6
Total Time: 30 min.

INGREDIENTS

1 lb brussels sprouts, outer leaves only, tender hearts saved for another use
1 2-3 lb kabocha squash
1 T brown sugar
1 t kosher salt, divided
1/8 t cayenne
1 t dried thyme
olive oil
6 oz thick cut bacon, sliced crosswise into 1/2-in thick pieces
juice of one lemon
20 fresh mint leaves

Preparation:

Preheat the oven to 425. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife to remove the peel. Slice the squash into chunks and pile in the center of a sheet pan. Drizzle with 2 T olive oil and sprinkle with 1/2 t kosher salt, the brown sugar, cayenne and thyme. Use your hands to toss to coat. Roast for 20 minutes until browned at the edges and tender when pierced.

Meanwhile, place the brussels sprout leaves in a medium serving bowl. Toss with lemon juice, 1 t olive oil and remaining 1/2 t kosher salt. Remove squash from oven and immediately pile on top of brussels sprout leaves. (The warmth from the squash will help to tenderize the leaves without fully cooking them.)

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned but still tender, about 10 minutes. Toss the warm bacon into the salad. Tear the mint leaves over the salad and serve warm or at room temperature.