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Oven Roasted Butternut Squash Salad
- 4 cups peeled and diced (large) butternut or acorn squash
- ½ tsp salt
- ½ tsp black pepper
- 2 TB olive oil
- 2 TB butter
- 2 TB brown sugar
- ¼ cup toasted pecans
- ¼ cup dried cranberries
- ¼ cup currants
- 2 tsp fresh thyme
- 1 TB cider vinegar
Deliciousness from our cafe!
Toss squash with olive oil, salt, and pepper. Arrange in a single layer in a baking dish and roast in a 400°F oven until tender. Melt butter and brown sugar in a small pot, stir for a few minutes then add pecans and cook for one minute. Add squash, pecan-brown sugar mixture and remaining ingredients in a bowl. Gently toss, taste for seasonings and adjust as needed. Chill before serving.
