Roasted Butternut Squash with Cranberry Vinaigrette

Roasted Butternut Squash with Cranberry Vinaigrette

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  • 1 small butternut squash
  • 1/4 cup plus 2 to 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 2 tablespoons high-heat oil, for sautéing
  • 1 cup sliced leeks
  • 2 tablespoons maple syrup
  • 1/4 cup fresh cranberries
  • 1/4 cup balsamic vinegar
  • 4 cups baby mixed greens or baby spinach
  • 1/4 cup chopped toasted hazelnuts
  • 4 ounces chèvre cheese
  • Sliced prosciutto (optional)


Preheat oven to 425° F.

Peel squash and cut into 3/4-inch cubes. Toss with 2 to 3 tablespoons olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 15 to 20 minutes or until golden and tender.

Heat high-heat oil in a heavy sauté pan over medium heat and add leeks. Stir-fry for 3 to 4 minutes. Add maple syrup and cranberries and cook 2 to 3 minutes more, or until cranberries start to pop.

In a small bowl, stir together vinegar and 1/4 cup olive oil; season with salt and pepper. Add to the pan and stir to heat through.

Toss salad greens or spinach with a little of the warm dressing. Arrange on 4 plates, top with roasted squash, hazelnuts, chèvre and prosciutto and spoon over the remaining dressing.

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