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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!

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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

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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: 

1. 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. 
2. 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. 
3. 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. 
4. Mix everything together and serve immediately for best taste (serves 6-8 as a side dish).

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