A great party dish, this recipe keeps guests coming back for more. It is a good alternative to tired old butternut soup when you have butternuts that need to be used. The dressing is imperative - a real crowd pleaser.
For the butternut: preheat the oven to 200C.Season the butternut cubes, place in a large roasting tray (or two) and drizzle with olive oil. Toss to coat evenly and roast for 25-30 mins, or until the butternut is cooked through with crispy edges.
For the bacon: in a large non-stick pan, sautee the bacon until crispy.
For the onion marmalade: gently sautee the onion in the butter and oil over a low heat. When translucent, add vinegar and sugar, turn the heat right down to low, and leave to cook gently for 30-35 mins or until the onions are golden and sticky.
For the dressing: place all the ingredients, except he olive oil, in a blender, or food processor and blend to combine. Pour into a bowl and whisk in the oil.
To serve: arrange the butternut, bacon and onion marmalade alternately in laters. Dress and top with toated almonds. Best served warm but equally good at room temperature.