But this year I was determined to get into the kitchen and get familiar this gorgeous winter fruit. And I’m happy to report that I’ve created three amazing recipes, this colorful and simple salad being the first. First you want to start by removing the skin and cubing your squash. If you have a heavy-duty peeler, use that. Otherwise, stick with this method. It’s tricky at first since the skin is tough, but after my second try, I was nearly a pro. To get the squash tender and flavorful, simply toss it in olive oil and a little salt and pepper and roast. Not for long either! It only takes about 15-20 minutes in a 400-degree F (204 C) oven. The next element of this salad is pecans, which can easily be prepared while the squash is roasting. Simply toast raw pecans in a skillet, remove and add olive oil and brown sugar, and then add the pecans back in a toss! It’s the easiest and most fool-proof method to perfect toasty, caramelized pecans every time. The only thing left to do after that is add in some spinach, cranberries and toss it all together with a little more olive oil, balsamic vinegar and salt and pepper. This salad is so simple and delicious, perfect for fall gatherings or even as a healthy and filling take-along lunch for work or school since it doesn’t need to be refrigerated. In fact, it’s best when served warm. I suspect you’ll love the mix of textures and flavors here, especially how the balsamic adds a nice acidity to balance the sweetness. Enjoy!
