Honey-Roasted Butternut Squash and Blue Cheese Salad

I’ll hopefully be back next week with words.  It seems that every time I go to write a post, I stare at the screen for a while, write sentences I hate, and then walk away.  I need some time away this weekend in the form of hiking, camping, apple picking, and general fall goodness.  I’m hoping some time with nature will clear my foggy mind and reign in my fraying focus.

For now, enjoy this salad.  It’s my, “hello fall, I’ve missed you” salad.  I highly suggest you look for smoked blue cheese but if you can’t find it, regular would work just fine.  You could also leave out the croutons and sub in your favorite grains for a wonderful gluten-free rendition.

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Honey Roasted Butternut Squash and Blue Cheese Salad

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Serves 3-4     adjust servings

Ingredients

• 1/2 medium butternut squash
• 1/2 medium onion
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1/4 teaspoon salt
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• 4 slices whole wheat bread
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
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• 3-4 handfuls of lettuce or spinach
• 1/3 pecans
• 1/4-1/2 cup smoked blue cheese
• olive oil and vinegar to top

Instructions

1. Preheat oven to 400˚. Cut butternut squash into 1/2" cubes and onion in to small chunks. Whisk olive oil, salt, and honey together, then toss with butternut squash and onions. Spread butternut squash on a baking tray and roast until tender and beginning to brown, 35-45 minutes.
2. Take bread and cut into crouton-size cubes. Toss with olive oil, garlic powder, and salt. Place in oven and bake for 10-12 minutes or until cubes are crispy, remove and set aside.
3. Place pecans in a small skillet over medium-low heat. Cook, while stirring frequently, until toasted- 5-7 minutes.
4. Toss together lettuce, toasted pecans, blue cheese, croutons, and butternut squash mixture. Serve with a drizzle of olive oil and good balsamic vinegar.

by Erin Alderson