Roasted Squash with Spinach - Wedge Community Co-ops

Ingredients

• 4 lbs. butternut squash, peeled, seeded and cubed
• 3 Tbsp. Napa Valley Rich and Robust olive oil
• 3/4 tsp. sea salt
• 1/2 tsp. coarse-ground black pepper
• 4 oz. fresh baby spinach
• 2 purple cipollini onions, peeled and julienned
• 1/4 cup roasted pumpkin seeds
• 1/4 cup roasted sunflower seeds
• 4 Tbsp. red wine vinegar
• 4 Tbsp. Driftless sunflower oil
• 2 Tbsp. Maple Valley maple syrup
• 1 tsp. sea salt