roasted butternut squash salad warm cider vinaigrette

Author of this recipe: Ernest Markle

roasted butternut squash salad warm cider vinaigrette

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Ingredients

• butternut squash, cider vinaigrette

Steps

1. To roast the butternut squash, place it in a roasting pan and roast it at 325 degrees for 45 minutes. Remove it from the oven and allow it to cool for 10 minutes before slicing it. To make the vinaigrette, combine the cider vinegar, olive oil, honey, salt and pepper. Whisk to combine.

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• roasted butternut squash salad warm cider vinaigrette