Ingredients

The following ingredients have 4 Servings
  • 2 pounds butternut squash, diced into 1/2-3/4 inch cubes
  • 2 tablespoon olive oil
  • 1 tablespoon maple syrup ((or honey))
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground cinnamon (Optional)
  • 1/2 large English cucumber, diced 1/4 inch ((if using regular cucumber, remove seeds))
  • 1/2 cup chopped roasted nuts (Note 1)
  • Balsamic drizzle (Note 2 (or use your favorite vinaigrette instead))
  • 1 romaine lettuce, about 10-12 leaves, chilled ((Bibb, Boston or Iceberg lettuce can be substituted))
  • crumbled goat or ricotta cheese, chopped apple, pomegranate seeds, chopped seedless grapes, chives, crispy fried onions,

Instruction

  • HEAT OVEN TO 450F. Line large pan with parchment or foil sprayed with oil.
  • ROAST BUTTERNUT SQUASH CUBES: Toss butternut squash cubes with oil, maple syrup, salt, pepper and cinnamon (if using). Place on pan in single layer. Roast for 15 minutes. Stir/flip and roast for another 10-15 minutes until soft with browned, caramelized edges. Can be set aside to cool. It does not have to be served warm.
  • ASSEMBLE CLOSE TO SERVING TIME: Lay out 10 lettuce leaves on a platter or individual plates. Distribute roasted butternut squash and cucumber among leaves. Add other other fillings you like. Sprinkle on nuts. Just before serving, drizzle on balsamic reduction (or a salad dressing if you prefer).