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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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