Roasted butternut is my favorite. Admittedly, I love all squashes. Which is thanks to The Hubby. He loves to take credit for that. He grew up in Western New York, apparently the capital of squash gardening. The mix of butternut, shallots, and cranberry is so good and always a hit at my dinners and events.
•2 handfuls spinach
•small butternut squash (buy precut to save time!)
•½ cup craisins
•1 small shallot
For the dressing
•1 tsp. dried oregano
•½ tbsp. red wine vinegar
•1 tbsp. vegetable broth
•2 tbsp. olive oil
•1 tsp. Dijon mustard
•1 small garlic clove, crushed
•oven broiled shrimp
Preheat the oven to 400. Peel, cut in half, clean out the inside seeds of the squash. Cut the squash into small cubes. Peel and slice the shallot into rings. Toss the squash cubes and shallots with 1 tbsp of oil (or spray with cooking spray to lighten) spread on a sheet pan and sprinkle with salt, pepper and garlic powder. Roast in the oven for 15 minutes then remove the pan from the oven and fold in the craisins.
In a cup or small bowl mix the ingredients for the dressing.
Build two servings, one for now and one for another day.
In each bowl add one handful of spinach and top with the squash mixture. Drizzle the dressing over the top and add your choice of protein to each serving (optional).