For the Squash:
1 small butternut squash
2-3 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat your oven to 425 F.
Peel the squash and cut into 3/4 inch cubes. Toss with the olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes or until golden and tender.
For the Dressing:
2 tablespoons vegetable oil for sautéing
1 cup sliced organic leek
2 tablespoons maple syrup
1/4 cup each fresh cranberries
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Heat the oil in a heavy sauté pan over medium heat and add the leeks. Stir fry for 3-4 minutes. Add the maple syrup and cranberries and cook for 2-3 minutes more, or until the cranberries start to pop.
In a small bowl, stir together the vinegar and olive oil and season with the salt and pepper. Add to the pan and stir to heat through.
For the Salad:
4 cups baby greens or cleaned baby spinach
1/4 cup chopped toasted hazelnuts
4 ounces Chevre cheese
Sliced prosciutto (optional)
Toss the salad greens or spinach with a little of the warm dressing. Arrange on 4 plates, top with the roasted squash, hazelnuts, goat cheese and prosciutto (if desired) and spoon the remaining dressing over.
Recipe developed by Lynne Vea
