Stuffed Butternut Squash

 

Preheat oven to 375°. Clean butternut squash and cut lengthwise so you have two equal halves. Scoop out seeds with a spoon and discard. Place halves with flesh facing up in a baking dish or on a baking sheet. Brush with olive oil or melted butter. Season with salt and/or pepper if desired. Roast in oven for 45 minutes. Squash should be fork tender. Cook for more or less time if needed.

To prepare dressing, whisk the lemon juice, garlic, mustard, salt, pepper, and honey or maple syrup. Then slowly drizzle in olive oil and continue to whisk until emulsified. Add thyme if desired. Store extra in fridge.

Chop walnuts. Toss pecans, dried cranberries, feta cheese and dressing with spring mix. There will be leftover dressing which should be stored in the fridge. When squash is finished cooking, fill with as much salad as desired and enjoy!

Stuffed Squash

  • 4-6 butternut squash, depending on size

  • Butter or olive oil

  • 8 oz Fresh ‘n Crisp Farms spring mix

  • ¼ cup dried cranberries

  • ¼ cup feta cheese

  • ¼ cup chopped pecans

  • Salt, optional

  • Pepper, optional

Fresh Lemon Vinaigrette

  • 1/4 cup fresh lemon juice

  • 1 small garlic clove, grated

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon sea salt, more to taste

  • Freshly ground black pepper

  • 1/2 teaspoon honey or maple syrup, optional

  • 1/4 to 1/3 cup extra-virgin olive oil

  • 1/2 teaspoon fresh or dried thyme, optional

Madison Umina