Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese | PCC Natural Markets

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


For the Squash:

For the Dressing:

For the Salad:



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.


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.


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


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.

More about: chevre, cranberries, hazelnuts, winter squash


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