Poached Eggs with Bacon-Roasted Butternut Squash

Preheat oven to 400ºF. Line a baking sheet with tin foil and lay bacon strips flat. Bake until done, but do not bake until crisp, about 12–15 minutes. You will finish cooking bacon later. Rotate baking sheet after 6 minutes for even cooking. Remove par-cooked bacon from pan and lay on paper towels to cool.

Toss butternut squash, cinnamon, and thyme in pan with bacon drippings. Arrange squash in a single layer and return to oven. Cook until tender and slighty browned, about 40 minutes, stirring occasionally for even cooking. About 5 minutes before squash is done, add strips of bacon back to pan to warm and crisp them. You have the option of placing whole strips on the pan or dicing bacon and tossing with squash.

Meanwhile, heat water in a large saucepan for poaching eggs. Once water is steadily simmering, add a dash of white vinegar. Create a gentle whirlpool in water to help the egg white wrap around the yolk. Crack eggs and gently tip them into water one by one. Let cook about 3 minutes. Remove with slotted spoon and drain on paper towel.

Divide butternut squash and bacon between plates and top each with poached eggs. If desired, sprinkle with freshly grated cheese.