Ingredients

several tablespoons of bacon grease (preferably still conveniently on your foil-lined sheet pan from cooking a package of bacon in the oven)

1 medium onion, sliced into thin half-moons

1/2 medium butternut squash, peeled and cut into 1/2″ dice

kosher salt and pepper, to taste

Instructions

Preheat the oven to 425. Toss the sliced onions with the bacon grease on the foil-lined sheet pan and sprinkle with kosher salt. Roast for 10 minutes (you can be peeling and dicing the squash during this time).
Add the cubed butternut squash and more salt and pepper and stir, then roast for 20 minutes more until the squash is tender and the onions are getting caramelized.

Serving suggestions:

serve over mixed greens with balsamic for a side salad (bonus points if you have leftover bacon to crumble on top!)
serve with kale, quinoa, toasted almonds, shaved parmesan, and a balsamic drizzle for a hearty meal salad (throw a fried egg on top and have it for breakfast!)
add to a burrito or on top of a pizza!

Notes

If your bacon cooked out a ton of fat, you may want to remove some of the grease from the foil and either discard it or save it for another use before roasting. That said, a generous amount of bacon fat helps add a ton of flavor!

I think a sprinkle of cayenne or chili powder would be awesome on this if you like a little heat.