ACORN SQUASH SALAD

Ingredients:

• 2-3 delicata squash (no need to peel!)

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 2 tsp salt

• 1 tsp cinnamon
  

• Seeds from 1/2 pomegranate (about 1/2 cup)

• Arugula
  

• 1 cup pecans

• 1 tbsp butter

• 2 tbsp maple syrup
  
  Dressing

• 1/2 shallot

• 1/4 cup balsamic

• 1 tbsp Dijon

• 1 tbsp maple syrup

• 1/2 cup olive oil

• Salt and pepper to taste
  

  Directions

1. Set oven to 425F.

2. Slice ends off of squash.

3. Set cut side on the board and cut in half. Scoop out seeds then slice squash in crescent shape.

4. Place on baking sheet and toss with oil, maple syrup, cinnamon and salt.

5. Bake 30-40 mins flipping halfway (until caramelized).

6. Toss pecans in maple syrup. In a small non stick heat butter over medium high heat - add in pecans and cook 2-3 mins until butter has been absorbed and pecans are sticky in texture (keep an eye as they can burn quickly).
   
   Blend all dressing ingredients. Assemble salad and toss with dressing!

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