Warm Salad of Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese

Serves: 4

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

For the Squash:

For the Dressing:

For the Salad:

Preparation

Squash:

Preheat 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 to 20 minutes or until golden and tender.

Dressing:

Heat the oil in a heavy sauté pan over medium heat and add the leeks. Stir-fry for 3 to 4 minutes. Add the maple syrup and cranberries and cook 2 to 3 minutes more, or until the cranberries start to pop.

In a small bowl, stir together the vinegar and olive oil and season with salt and pepper. Add to the pan and stir to heat through.

Salad:

Toss the salad greens or spinach with a little of the warm dressing. Arrange on 4 plates, top with the roasted squash, hazelnuts, chèvre and prosciutto and spoon over the remaining dressing.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 10, 2009.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: chevre, cranberries, hazelnuts, winter squash

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