Baked Butternut Squash with Green Salad
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
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.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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