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.