Roasted Butternut Squash, Apple and Pecan Salad

Delicious, dense-textured, vitamin-packed butternut squash is the tastiest of all the winter squash - it's the one that looks something like a huge, buff-colored pear. Peeling it takes determination and a sharp, stout knife, but the results are more than worth the work. Using a cleaver, hack off the stem and then cut the long part off the bulbous base before you start peeling - you I want to attack to the TWO shapes separately.)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.

Step 2

In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.

Step 3

Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.