Roasted Butternut Squash Salad: Revisited

With Thanksgiving right around the corner, I wanted to revisit my Roasted Butternut Squash Salad post and provide you with an actual recipe that you can use! It is also really cheap to make!


INGREDIENTS:

* 1 butternut squash (or other winter squash), de-seeded and cut into quarters
* 1 small red onion, thinly sliced
* 2 Tbsp. olive oil (or vegetable broth or water for a fat-free version)
* 1/4 cup dried cranberries
* 2 Tbsp. orange juice (or water)
* 1/2 tsp. maple syrup (or brown sugar)
* 1 tsp. red wine vinegar (or rice vinegar)
* 1 tsp. sherry
* 3 tsp. thyme leaves
* salt and pepper to taste

DIRECTIONS:

* In a 375 degree oven, roast the squash in a shallow baking pan with about an inch of water for about 30-40 minutes or until fork tender. Allow to cool and then use a peeler to peel off the skin and cut the squash into cubes (this step can be done a day in advance).
* In a small bowl, combine the orange juice, maple syrup, and vinegar and sherry.
* Add the dried cranberries and allow that to sit for about 10 minutes so the cranberries plump up a bit.
* In a heavy bottomed pan, heat the olive oil on medium high heat and saute the red onion for 1 minute and then add the chunks of butternut squash for a few more minutes.
* Add in the cranberry mixture, turn the heat down to medium and cook for 3-5 minutes until the juices thicken into a syrup consistency.
* Sprinkle in the thyme leaves and salt and pepper and toss.

Enjoy!