Roasted Butternut, Apple & Pecan Salad - cooking recipe

Ingredients

2 lbs butternut squash, peeled, seeded, and cubed
5 granny smith apples, cored and cubed
2 teaspoons canola oil
1 tablespoon pumpkin pie spice
3/4 cup red wine vinegar
1/2 cup pure maple syrup
1/2 cup pecans, chopped

Preparation

Preheat oven to 400\u00b0F.
Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.