• 4 slice(s) bacon
• 1 cup(s) butternut squash, cubed
• 2 tsp olive oil
• 1/2 cup(s) craisins
• 1/4 cup(s) pine nuts, toasted
• 5 oz romaine lettuce
• 1/4 cup(s) ranch dressing, light
|  | 1. Cut bacon with scissors into pieces and cook until crispy. Drain on a paper towel.
2. Toss 3/4 inch cubes of butternut squash with 2 tsp olive oil. Roast for 20 minutes at 450 degrees. Let cool.
3. Toss squash with lettuce, craisins, and pine nuts. Add ranch dressing and toss until coated. Sprinkle with bacon bits. |
