Directions

In a pan over medium heat, cook the bacon until crisp. Remove the bacon.

In the same pan, heat the butternut squash. Once warm, add the bulgur. Once warm, remove from heat.

Plate the spinach. Top with warm bulgur mixture. Crumble bacon and blue cheese. Salt and pepper to taste.

Stir in 1 cup roasted, cubed butternut squash, 1 cup fresh spinach, 1 slice center cut bacon, cooked and crumbled, and 1 tablespoon crumbled blue cheese.
2. Sprinkle with a dash of kosher salt and freshly ground black pepper.