Maple Roasted Butternut Squash
I 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!
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!
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.
- 1CUP Butternut Squash, diced
- 1 TBSP Maple Syrup
- 1 TSP Olive Oil
- Maple Balmasic Dressing
- Preheat oven to 400F
- Dice up your butternut squash
- Add to bowl and coat with maple syrup, olive oil, salt/pepper
- Spread evenly onto aluminum foil lined baking sheet
- Place in oven for 20-25 minutes
- Add chopped greens, tomato, shallot to bowl
- Top with roasted squash and chevre
- Dress with Maple Balsamic dressing