Directions

Preheat oven to 400. On cookie sheet, grease with olive oil then place butternut squash on cookie sheet evenly across sheet. Drizzle with more olive oil until lightly coated, season with sea salt, pepper, and a few sprigs of fresh rosemary. Roast squash for 15 minutes turning once half through the cooking time. Set aside.

Meanwhile dice up bacon and onion. In a large skillet add bacon and onion with a little olive oil and sautee until thoroughly cooked and onions are caramelized. Add spinach and toss until wilted and soft. Add sliced figs and parsley and continue cooking until warmed, gently turning without smashing figs.

In a large casserole dish, place butternut squash and garnish with goat cheese dotted throughout squash. Add bacon, onion, spinach, fig mixture and gently fold in ingredients.

After serving on plates, drizzle Cinnamon Pear balsamic.

Serves: 4