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Recipes - Roasted Butternut Squash Salad

Recipe Name

Roasted Butternut Squash Salad

Submitted by

Guest

Recipe Description

Rich, roasted butternut squash is mixed with dried cranberries, toasted walnuts and green onions and dressed with a tangy, sweet vinaigrette of orange juice with a hint of maple syrup.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



3	cups, cubes	Squash, winter, butternut, raw
1	cup, whole	cranberries, dried
1/2	cups, chopped	walnuts
1/8	cup, chopped	green onions
6	tablespoons	olive oil
3	tablespoons	orange juice
2	tablespoons	maple syrup
1	teaspoon	salt
1	dash	black pepper
1/2	teaspoon	nutmeg

Steps

Sequence	Step

1	Dice squash and toss with a mixture of 3 tbsp of EVOO and 1 tbsp maple syrup. Sprinkle with kosher salt nd dash of pepper, then roast at 410 for 14 minutes (turning once).
2	While squash is roasting chop the green onion and mix with cranberries in a large bowl.
3	When squash is done set aside to cool. On the same roasting pan toss the walnut pieces in the juices of the roasted squash, then roast for 2 minutes. (Watch out...t ehy burn quickly!)
4	When walnts are done, let cool for 5 minutes, then mix cooled squash and walnuts in the bowl with the dried cranberries and green onion. sprinkle with 1/2 tsp of nutmeg and toss.
5	Prepare a simple dressing by mixing 3 tbsps of orange juice and 1 tbsp of maple syrup. Toss the salad with this dressing.

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