BUTTERNUT SQUASH AND GOAT CHEESE SALAD

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

~1 + 1/2 lbs butternut squash, peeled and cubed

2 tbsp avocado or olive oil

1 tsp salt

1/2 tsp dried rosemary

1 tsp + 1/2 tsp cinnamon

1/2 cup raw pecans

3 tbsp maple syrup

1/3 cup pomegrante seeds

1/3 cup crumbled goat cheese

1 tbsp fresh thyme leaves

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Add the peeled and cubed butternut squash to the baking sheet and drizzle with the oil, salt, rosemary and 1 tsp of the cinnamon.

Bake the butternut squash for 40 minutes to 1 hour, depending on the size of the pieces. Check for doneness with a fork or toothpick and look for browning on the outsides.

Transfer the butternut squash to a bowl or casserole dish and set aside. On the same baking sheet, add the raw pecans and drizzle them with the maple syrup and 1/2 tsp of cinnamon.

Bake the pecans for 5-10 minutes, allowing the maple syrup to coat the pecans. Remove from the oven and sprinkle with a pinch of salt.

Add the candied pecans, pomegranate seeds and crumbled goat cheese to the butternut squash and lightly mix to combine. Top with the thyme leaves and serve warm.

Store in the refrigerator in an airtight container for up to five days and reheat by placing in the oven on low heat.