Toss together squash, 2 tablespoons canola oil, and 2 tablespoons maple syrup in a large bowl; lightly sprinkle with salt and black pepper.
This recipe features a variety of Culinary Tours products like maple syrup and Dijon mustard.
Servings and Ingredients
|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
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.
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