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Roasted Butternut Squash,
Apple and Pecan Salad
Makes 10 Servings
*2 pounds peeled butternut squash, deseeded and cubed
*2 teaspoons canola oil
*1 tablespoon pumpkin pie spice mix
*3/4 cup red wine vinegar
*1/2 cup maple syrup
*5 Granny Smith apples, cored and cubed
*1/2 cup pecans, chopped
1Preheat oven to 400F degrees. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes or until golden brown.
2In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.
3Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
  • EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 115 calories, 17 gm. carbohydrate, 5 gm. fat, 0 mg. cholesterol, 1 gm. protein, 4 mg. sodium, 2 gm. fiber
  • Look for precut and cubed butternut squash in your local supermarket.

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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