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1 medium butternut squash, peeled and deseeded and cut into 1 inch cubes
1 tbsp olive oil
1 tbsp honey
1/2 tsp ground cayenne
1 tsp ground cinnamon
1 tsp ground paprika
Pinch of salt
8oz baby arugula, washed
4 oz crumbled goat cheese
1/2 cup candied pecans
1/3 cup lemon tarragon dressing


1. Pre heat oven to 375˚F
2. Put squash in large bowl, add spices, salt, olive oil and honey and mix together until squash is coated with spices
3. Place on sheet pan and roast in oven for 35 minutes or until squash is soft and golden
4. Remove from oven and let squash cool for 5 minutes
5. Empty arugula into large mixing bowl
6. Add squash, goat cheese, candied pecans and toss together
7. Drizzle with lemon tarragon dressing and toss together, serve immediately
Modification: Chopped medjool dates are also great in this salad

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Salad-Roasted Butternut Squash Salad
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)

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I just made this and it is SO easy and everyone LOVES it!
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