1 butternut squash, the neck separated from the bulb.
Roasting the squash (I used the bulb for this part):
Preheat oven to 400 degrees
Peel the squash and cut into 1" squares (approximate)
1 Tbsp raw honey
1 Tbsp olive oil
Place on roasting sheet and bake 10 minutes. Stir the squash, adding a small handful of dried cherries and put back in the oven for 10 more minutes.
Allow to cool 5-8 minutes.
Once cool, add it to the top of this salad:
2 cups baby spinach
2 cups mixed greens
1/4 cup toasted walnuts (or pecans)
1 Yellow delicious apple, chopped into 1" pieces
1/4 cup feta or goat cheese
Chips to top off the salad:
heat frying oil to between 3oo and 350 degrees. Slice the neck of the peeled butternut squash into extremely thin rounds (a mandoline would be preferable, but I don't have one) and place in hot oil until crispy, usually 2-4 minutes. Remove chips while still hot sprinkle with:
Place several chips on top of salad and snack on the rest.
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tsp raw honey
1/2 tsp dijon mustard
You definitely won't need all of this dressing, btw. Refrigerate the rest for up to 2 weeks.