Recipe courtesy of Chef Jackie Blevins of Perfectly Seasoned.
Serves 6-8

Ingredients

1 small butternut squash, peeled and 3/4 inch diced
2 Tablespoons extra virgin olive oil
Salt & pepper
2 apples, thinly sliced or julienned
1/4 cup dried cranberries, blueberries or golden raisins
Salad greens, butter lettuce or arugula
1/4 cup toasted sliced almonds
Shaved or grated Parmesan cheese or crumbled blue cheese for garnish

Steps of Preparation

Preheat oven to 400 degrees.

Place diced squash on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, toss to coat. Place baking dish in the oven and roast for 25-35 minutes or until squash is tender. Remove from oven and cool to room temperature.

Toss the squash with the apples, cranberries, greens and almonds. Drizzle with vinaigrette and garnish with cheese. Serve over salad greens.

Smoky Dijon Vinaigrette

2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 Tablespoons honey
2 teaspoons smoked paprika
2 teaspoons Dijon mustard
salt & pepper

To make vinaigrette, whisk together all ingredients in a bowl, salt and pepper to taste.

Photo: Nick Collins