Rosemary Mustard Roasted Butternut Squash with Pickled Onions and Bacon - Cooking Contest Central

Ingredients

• 2 cups thinly sliced red onions, ¼-inch or less wide, 1 medium onion
• 2 cups red wine vinegar
• 2 Tablespoons Maille Old Style Whole Grain Dijon Mustard
• 1/2 cup granulated sugar
• 1 Tablespoon sea salt
• 1/4 cup canola oil
• 1/2 Tablespoon Maille Old Style Whole Grain Dijon Mustard
• 1/2 Tablespoon Maille Honey Dijon Mustard
• 3 Tablespoons pickling brine
• 1 Tablespoon chopped rosemary
• 1 teaspoon ground coriander
• 3/4 teaspoon sea salt
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon black pepper
• 1 Tablespoon fresh rosemary, chopped, extra for garnish
• 4 cups 1-inch cubed butternut squash
• 4 slices crisp bacon, broken into bits