Preheat oven to 425F.
To prep the squash cut it in half then scoop out the inner seeds from both halves. Cut into 1/2-inch thick rounds, discarding the stem and root ends.
Place on a large sheet tray, or 2 medium ones, and liberally drizzle with EVOO, sprinkle with salt, pepper and the minced rosemary. Toss to coat then spread out into a flat, even layer.
Roast for 12 minutes, remove, flip and then roast for another 12 minutes or until tender and golden brown.
While the squash roasts make the vinaigrette. Add the diced bacon to a 10-inch nonstick skillet. Bring up to heat over medium and cook until crispy, about 15 minutes.
Using a slotted spoon remove the bacon to a bowl along with 1 tbsp. of the rendered bacon fat. To the bowl add the maple syrup, whole grain and dijon mustard along with freshly cracked black pepper. Mix together.
To serve place the squash onto a shallow platter or bowl then spoon over the vinaigrette.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell