Butternut Squash Salad

2 lbs of fresh butternut squash (you can buy it already peeled and cut) – cut into course chunks. Toss in extra virgin olive oil to very lightly coat. Roast at high heat 450° or 500° to get it caramelized on the surface but still al dente. About 20-30 minutes. Keep watch. Let cool.

Two zucchini – roasted with squash. less time, around 10-20 minutes.

One half leek braised (sear in a hot pan, lower heat and cover) until softened. One half lb bacon – cooked and broken into chunky pieces.

6-8 garlic cloves – roasted or caramelized in pan with olive oil and a little balsamic vinegar (these are just good to have made up to add to anything!) If you choose to roast the garlic: place cloves in a packet of foil or parchment paper and place them in the oven with the squash and zuchinni for 15-20 minutes.

One handful of fresh thyme and one handful fresh sage (you can used dried if fresh herbs are not available) Salt and pepper to taste (we use sea salt and we roast our own peppercorns which gives the pepper a great flavor).

To roast peppercorns, place them in the oven at 350° and just toast them a little, then put them on a hot pan and watch them pop for a few minutes, then grind – we make batches of this at a time)

Toss all the above with the dressing below. Best served warm or at room temperature.

Maple Mustard Dressing

1/4 cup of grapeseed, walnut, or canola with a little olive oil 1/2 cup sherry or apple cider vinegar 3 -4 tbsp of Dijon or A La Carte’s Champagne Mustard 1/4 cup of real maple syrup Salt and peppers to taste Slowly whisk in about a cup of oil. Add more of any of the above if needed.

Garnish with dried cherries or dried cranberries.