Recipe of the Day - November 7 (butternut, apple, and pecan salad)
 

Roasted Butternut, Apple, and Pecan Salad

Ingredients
2 pounds peeled butternut squash, deseeded, and cubed
2 teaspoon canola oil
1 tablespoon pumpkin pie spice mix
3/4 cup red wine vinegar
1/2 cup maple syrup
5 Granny Smith apples, cored and cubed
1/2 cup pecans, chopped

Preparation
Preheat oven to 400°F. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.

In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.

Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.

HINT: Hack off the stem of the squash with a cleaver and then cut the long part off the bulbous base. Peel the two shapes separately.

Serves 10