As I mentioned before I’ve used winter squash in many ways; soups, casseroles, muffins, even dog biscuits. When I saw this recipe I had to try it, using roasted butternut squash in a salad is so easy.
The recipe was adapted from a Taste Of Home recipe. I love their recipes as they always come out looking like the picture and tasting delicious!
Roasted Butternut Squash Salad
Ingredients:
4 cups of cubed peeled butternut squash
1 large onion, chopped
1 Tbsp honey
½ tsp salt
½ tsp garlic powder
¼ tsp pepper
Fresh baby spinach
2 cups of coarsely chopped iceberg lettuce
½ cup croutons
½ cup dried cranberries
¼ cup toasted almonds
4 bacon strips, cooked and crumbled
Dressing of your choice, I used sesame balsamic
Directions:
Preheat the oven to 400 degrees. In a large bowl toss the butternut squash and onion with the honey, salt, garlic powder and pepper. Transfer to a large baking pan coated with cooking spray. Bake for 20-25 minutes or until the vegetables are tender, stirring once. Remove from the oven and set aside cooling slightly.
Nancy on the Home Front 