Butternut Squash:Autumn Butternut Squash Salad

By blum099

Ingredients

• 1 butternut squash, peeled and chopped into 1-2 inch chucks
• 1 large onion, peeled and chopped
• 1 large apple, peeled and chopped in pieces roughly the same size as the squash
• 2 tablespoons oil
• salt and pepper
• 1/2 cup dried unsweetened cranberries
• 1/4 cup chopped scallions (green onions)

Preparation

Step 1

Preheat the oven to 350 degrees F. Toss the butternut squash, apple, onion, and oil in a large bowl, using your hands to coat the fruit/vegetables well with oil.
Spread the fruit/vegetables on a large baking sheet, salt and pepper them liberally, and roast for 1 hour. Check the vegetables after 40 minutes and flip them as best you can to ensure they do not burn on one side.
When they are tender and able to be pierced with a fork, remove the fruit/vegetables to a large bowl. Toss with the dried cranberries and scallions.