Toss together squash, 2 tablespoons canola oil, and 2 tablespoons maple syrup in a large bowl; lightly sprinkle with salt and black pepper.
Recipe
Author
Hy-Vee Monthly Ad
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Description
This recipe features a variety of Culinary Tours products like maple syrup and Dijon mustard.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. butternut squash, peeled and ¾-inch-cubed | ||
| ¼ c. plus 2 Tbsp. Hy-Vee canola oil | ||
| 4 tbsp. Culinary Tours bourbon barrel aged Vermont maple syrup | ||
| Hy-Vee salt , to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 2 tbsp. Hy-Vee apple cider flavored vinegar | ||
| 1 tsp. Culinary Tours French-style coarse-ground Dijon mustard | ||
| 6 c. mixed salad greens | ||
| 1 large Fuji apple, cored and sliced | ||
| ½ (3-oz.) pkg. Culinary Tours prosciutto, crisp-cooked and broken into pieces | ||
| ¼ c. caramelized pecans | ||
| 2 tbsp. Soirée blue cheese crumbles |
Things To Grab
- Large bowl
- Foil-lined rimmed baking pan
- Serving platter
Directions
Spread mixture in a foil-lined rimmed baking pan. Roast at 425 for 16 to 20 minutes or until tender and lightly browned, string through. Cool.
Whisk together ¼ cup canola oil, 2 tablespoons maple syrup, vinegar, and Dijon mustard.
Combine salad greens, roasted squash, and apple slices. Drizzle with maple syrup mixture; toss until coated. Transfer to a serving platter. Top with prosciutto, pecans, and blue cheese crumbles.
Recipe Source:
Hy-Vee Mega Ad October 2021