Butternut squash is my FAVORITE vegetable and it’s not even close. If your family is anything like mine, butternut squash is usually served mashed and isn’t very exciting. While I do love some mashed squash I wanted to create something a bit more exciting with more levels of flavor. This warm take on a salad is a great side dish for your Thanksgiving/Friendsgiving! You could also add more vegetables like brussel sprouts, acorn squash or sweet potatoes if butternut squash isn’t your fave!

Here’s what you’ll need:
- ~1.5 lbs butternut squash, peeled + cubed
- 3 tbsp olive oil
- 1 tbsp cinnamon
- 1 tsp rosemary
- 1 cup pecans (sub walnuts)
- 1 tbsp maple syrup
- 1/2 cup dried cranberries or pomegranate seeds
- 1/4 cup crumbled goat cheese
- 1 tbsp fresh thyme, finely chopped
- salt + pepper for seasoning

Preheat oven to 400 degrees. Once butternut squash is peeled and chopped, transfer to a lined sheet pan and over with 2 tbsp olive oil, 1 tbsp cinnamon and 1 tsp rosemary. Roast for ~25 minutes, until slightly crispy.

In a bowl combine pecans, maple syrup and a pinch of salt. Mix together and add to another lined sheet pan. Bake for about 5 minutes.

When the squash is fully cooked, let cool for about 15 minutes and then add to a medium-sized bowl. Add in the baked maple pecans, dried cranberries or pomegranate seeds, goat cheese, thyme and 1 tbsp olive oil.

Mix everything together and serve immediately for best taste (serves 6-8 as a side dish).
BUTTERNUT SQUASH SALAD

Ingredients:
- ~1.5 lbs butternut squash, peeled + cubed
- 3 tbsp olive oil
- 1 tbsp cinnamon
- 1 tsp rosemary
- 1 cup pecans (sub walnuts)
- 1 tbsp maple syrup
- 1/2 cup dried cranberries or pomegranate seeds
- 1/4 cup crumbled goat cheese
- 1 tbsp fresh thyme, finely chopped
- salt + pepper for seasoning
Instructions:
- Preheat oven to 400 degrees. Once butternut squash is peeled and chopped, transfer to a lined sheet pan and over with 2 tbsp olive oil, 1 tbsp cinnamon and 1 tsp rosemary. Roast for ~25 minutes, until slightly crispy.
- In a bowl combine pecans, maple syrup and a pinch of salt. Mix together and add to another lined sheet pan. Bake for about 5 minutes.
- When the squash is fully cooked, let cool for about 15 minutes and then add to a medium-sized bowl. Add in the baked maple pecans, dried cranberries or pomegranate seeds, goat cheese, thyme and 1 tbsp olive oil.
- Mix everything together and serve immediately for best taste (serves 6-8 as a side dish).