Roasted Fall Squash Salad
A stunning side dish that has it all: sweet maple and squash, savory goat cheese, salty pumpkin seeds and tangy pomegranate seeds.
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Ingredients
Squash
2 to 3 pounds delicata or acorn squash
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 tablespoon real maple syrup
1 teaspoon salt
1
4 teaspoon pepperDressing
1
4 cup extra-virgin olive oil3 tablespoons cider vinegar
3 tablespoons real maple syrup
1
2 teaspoon finely chopped fresh garlic1
2 teaspoon salt1
4 teaspoon pepperTopping
4 ounces goat cheese, crumbled
3 cup pomegranate seeds1
3 cup roasted salted pumpkin seedsHow to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Cut squash in half; remove seeds. Cut into 1/2-inch slices. Toss with melted Butter with Olive Oil & Sea Salt, 1 tablespoon maple syrup, 1 teaspoon salt and 1/4 teaspoon pepper. Lay in single layer on parchment-lined baking sheet. Roast 20 minutes; turn squash over. Continue roasting 15-20 minutes or until golden brown and fork-tender.
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STEP 3
Meanwhile, combine all dressing ingredients in small bowl; whisk to combine. Drizzle dressing over roasted squash; sprinkle with goat cheese, pomegranate seeds and pumpkin seeds. Serve hot or at room temperature.
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Roasted Vegetable Recipes
You can roast vegetables during any season of the year, but in the fall when vegetables are bountiful, it’s a delicious taste to enjoy from the garden. This collection shows you how to roast a variety of simple and unexpected veggies, from carrots to potatoes.
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