Bipartisan Salad David Tamarkin   From Every Day with Rachael Ray November 2008 SERVES 8 Prep Time: 10 min Cook Time: 15 min 1 large butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups) 1/4 cup plus 1 tablespoon extra-virgin olive oil Salt and black pepper 16 slices thick-cut bacon, cut into 1-inch pieces 2 tablespoons maple syrup 2 tablespoons lemon juice Cayenne pepper Two 6-ounce packages baby spinach (16 cups) 1. Preheat the oven to 450°. On a baking sheet, toss the squash with 1 tablespoon olive oil and season with salt and black pepper. Spread out in a single layer and roast until tender and just starting to brown, about 10 minutes; let cool. 2. Meanwhile, in a large skillet, fry the bacon, stirring, until crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool. 3. In a small bowl, whisk together the remaining 1/4 cup olive oil, the maple syrup, lemon juice and a pinch of cayenne. Drizzle the dressing over the spinach; toss to coat. 4. In a serving bowl, top the spinach with the bacon on one side of the bowl and the squash on the other side.

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