butternut squash on bed of lettuce | Mrs. Wages

Baked Butternut Squash with Green Salad

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By , Mrs. Wages® Test Kitchen


  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 4 Servings
butternut squash on bed of lettuce | Mrs. Wages


1 small butternut squash (about 1 ½ lbs), peeled and cut into 1-inch cubes

1 Tbsp extra virgin olive oil

1 tsp Mrs. Wages® Pumpkin Pie Filling Spice Mix

1/2 tsp salt

1/4 tsp black pepper

1/4 cup dried cherries


1/4 cup apple juice

1 Tbsp minced shallot

1 Tbsp cider vinegar

1 tsp Mrs. Wages® Pumpkin Pie Filling Spice Mix

1 tsp Dijon mustard

1/4 cup extra virgin olive oil

1/2 tsp salt

1/4 tsp pepper


1 bag (5 oz) mixed baby greens

1/2 cup crumbled goat cheese

1/2 cup chopped pecans, optional


1In a large bowl, combine the squash, oil, Mrs. Wages® Pumpkin Pie Filling Spice Mix, salt and pepper; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake for 10 minutes. Remove from oven and stir; add dried cherries. Continue baking 10-12 minutes or until squash is tender. Keep warm.

2Meanwhile, in a small saucepan, combine the apple juice, shallot, cider vinegar, Mrs. Wages® Spiced Carrot Juice Seasoning Mix and Dijon mustard. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5-6 minutes. Remove from the heat and slowing whisk in the olive oil, salt and pepper.

3Toss mixed greens in a large bowl with dressing, as desired. Divide evenly among 4 large salad plates. Top each with squash mixture, cheese and pecans. Serve immediately.

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