Roasted Butternut Squash with Cranberry Vinaigrette recipe | PCC Community Markets
Roast sweet squash and toss with caramelized leeks, cranberries, and a tangy vinaigrette for a flavorful salad bursting with autumn flavors.
Ingredients
- 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)
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