Maple Roasted Butternut Squash

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maple_butternut_squash7I needed to use up the last of my fresh garden greens and tomatoes, so I whipped up this quick fall-inspired salad. Something about the flavors of butternut squash, maple, and goat cheese that just works. And of course, had to use my Butternut Mountain Farm Vermont Maple Syrup. 100% pure is the only way to go, folks!

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I diced up the squash, then added the maple syrup, olive oil, and a little salt and pepper. Coated the cubes and laid them out evenly on a pan. Roastin' time! 20-25 minutes at 400F.

Meanwhile, wash and prep your greens, chopped tomato and shallot. Use as much or as little as you want!

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When the squash is done, let it cool for a minute and then add it on top of your salad, and top with some chèvre. Viola! See? Chilly weather doesn't have to be all meat and potatoes.

As for dressing? I suggest a little maple balsamic.

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Maple Roasted Butternut Squash
Ingredients
  • 1CUP Butternut Squash, diced
  • 1 TBSP Maple Syrup
  • 1 TSP Olive Oil
  • Salt/Pepper
  • Greens
  • Tomato
  • Shallot/Onion
  • Chevre
  • Maple Balmasic Dressing
Instructions
  1. Preheat oven to 400F
  2. Dice up your butternut squash
  3. Add to bowl and coat with maple syrup, olive oil, salt/pepper
  4. Spread evenly onto aluminum foil lined baking sheet
  5. Place in oven for 20-25 minutes
  6. Add chopped greens, tomato, shallot to bowl
  7. Top with roasted squash and chevre
  8. Dress with Maple Balsamic dressing

 

EatJordan LaCount