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Ingredients

• 1 (1 1/4 pound) acorn squash, halved lengthwise and then cut into crescents, seeds and fibers removed
• 2 tablespoons melted butter, plus 4 tablespoons
• 1 teaspoon light brown sugar
• 1/2 teaspoon Essence
• 2 tablespoons olive oil, plus 1/3 cup
• 3 ounces goat cheese, crumbled
• 4 slices rye bread, cut into cubes
• 1/4 cup pure maple syrup
• 2 tablespoons creme fraiche
• 2 tablespoons white wine vinegar
• 1 1/2 teaspoons prepared horseradish
• Salt and pepper
• 1/2 bunch frisee or chicory, tough stems removed, rinsed and spun dry
• 5 cups mesclun lettuces, rinsed and spun dry
• 1/4 cup chopped walnuts
• 8 ounces thick cut bacon, cut into thick strips, fried until crisp, and drained

Description

Roasted Acorn Squash Salad With Maple Syrup Dressing

Emerils