Butternut Squash Salad

One way to deal with all the squash we have is to find new ways to use it up. Here’s a recipe we all loved. Hope you love it too!

Ingredients

1 1/2 pounds of butternut squash, peeled, seeded, and cut into 1-inch cubes
5 tablespoons olive oil
Salt and pepper to taste
1/2 cup hazelnuts, roasted adn chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
4 cups of salad of your choice {spring mix, romaine, etc.}
3/4 cup red onion, sliced thin
1/2 cup blue cheese crumbles
4 slices of bacon, cooked and crumbled

Directions

Preheat oven to 400 F. Line a baking sheet with a silpat {or foil}. Toss the squash with 2 tablespoons of the oil, salt and pepper, and roast about 30 minutes, or until tender, turning once.

Line a separate baking sheet with a silpat {or foil}, spread the hazelnuts out and toast on rack under cooking squash for about 10 minutes or until golden brown. Cool until able to touch and then rub in a dish towel over the nuts to remove the skins. Roughly chop once skins are removed.

While squash is baking, stir together the vinegar, mustard, the remaining olive oil, and salt and pepper. Add the squash, hazelnuts, greens, bacon and onion and toss to until fully coated. Sprinkle with blue cheese.