This is an old recipe (originally posted 26th November 2013) that needed a little updating, including the images.
Since we are deep into the holiday season, I love that you can incorporate the flavors of the season into a salad. Butternut squash roasted with salt and pepper. Maple glazed pecans, blue cheese, sweet honey crisp apple over fresh spinach, dressed with a light, bright orange vinaigrette. When winter and summer collide, you get this delicious salad.
I must warn you in advance, it will take all your strength not snack on these sweet crunchy nutty bites of perfection while you are assembling this salad. I had to quickly snap this photo before I ruined the shot because there was pecans missing.
How do you roast squash for salad?
Preheat oven to 375°F/190°C. Cut the squash into 1/4-inch slices (no need to peel, it’s easier to peel after roasting). Brush the slices with olive oil, salt, pepper and dried sage. Roast for 25 minutes.
Roasting butternut squash really is the best and only way to cook this beautiful vegetable to bring out it’s natural sweetness so it doesn’t need much seasoning at all. Just olive oil, salt, pepper and dried sage. It is not easy to peel butternut squash when it is uncooked, so I leave the skin on and once roasted, the skin comes off very easily.
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Amount Per Serving:Calories: 377 Saturated Fat: 3g Cholesterol: 3mg Sodium: 399mg Carbohydrates: 38g Protein: 4g