Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese | PCC Natural Markets

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Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese

Serves: 4

Your rating: None (2 votes)
Your rating: None (2 votes)


For the Squash:

For the Dressing:

For the Salad:

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free



Preheat oven to 425° F.

Peel squash and cut into 3/4-inch cubes. Toss with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 15 to 20 minutes or until golden and tender.


Heat oil in a heavy sauté pan over medium heat and add leeks. Stir-fry for 3 to 4 minutes. Add the maple syrup and cranberries and cook 2 to 3 minutes more, or until the cranberries start to pop.

In a small bowl, stir together vinegar and olive oil and season with salt and pepper. Add to the pan and stir to heat through.


Toss salad greens or spinach with a little of the warm dressing. Arrange on 4 plates, top with roasted squash, hazelnuts, chèvre and prosciutto and spoon over the remaining dressing.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 10, 2009.

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