Talented Chef, Grace Vallo, is in the 'Better' kitchen showing us how to make a delicious fall butternut salad with homemade croutons! See the recipe below. Visit tastefullygrace.com to see more recipes from Grace. THE INGREDIENTS 2 packages frisée 1 whole medium butternut squash (precut or seeded and cut into 1 inch pieces) 1 bunch asparagus, peeled and chopped into 2 inch pieces 8 oz. Applewood smoked bacon (optional) 10 slices oatmeal bread, crusts removed and cut into bite-sized pieces (I like Pepperidge Farm) 8 large eggs 5 garlic cloves 2 tablespoons sherry wine vinegar Extra virgin olive oil Salt and pepper THE STEPS For butternut squash: preheat oven to 375 degrees, and roast for 1 hour to 1 hour and 15 minutes until soft and golden brown. Set aside For asparagus: drop asparagus pieces into boiling water for 2 minutes. Drain, and immediately place in ice bath until completely cooled. For dressing: in a medium bowl, whisk together finely mince 1 garlic cloves, sherry wine vinegar, salt and pepper, and about 1/3 cup olive oil. For bacon (optional): cut bacon into 1 inch pieces, and render in pot until golden brown. Separate bacon from fat and set bacon aside. For croutons: coat sauté pan with olive oil, 4 smashed garlic cloves, and bread chunks. Sauté chunks for 8-10 minutes, until evenly golden brown on both sides of chunks. Remove garlic cloves, and set croutons aside. Pour dressing over large bowl of frisée. Toss and plate. Add squash and asparagus to plates. Add bacon (optional) and croutons. For olive oil over easy eggs: In sauté pan, add a dash of olive oil and cracked eggs in batches. Fry eggs in olive oil on medium/low heat for about 3 minutes on the first side and 1 minute on the second side. Immediately remove from pan and plate. Add salt and cracked pepper. Serve immediately!

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