As most of my readers know I try to use whole, unprocessed, local, organic food in my everyday cooking. But I am not perfect and when I am short on time I will used a prepared food. This salad uses, precut butternut squash and Wholesome Fruit and Nut Medley from Costco, and is the closest I am going to get to Sandra Lee. It is great for Thanksgiving.
1 Package of prepeeled and precut butternut squash
3 Tablespoons extra virgin olive oil
2 Teaspoons chipolte chile powder
1 Teaspoon ancho chile powder
1/2 Teaspoon cinnamon
1 1/2 Cups Fruit and Nut Medley (walnuts, hazelnuts,
pistachio, dried cranberries and raisins)
1 Satsuma Mandarin, juiced
1 Tablespoon chives, chopped
1 Teaspoon, dried thyme
Salt and Pepper
Toss squash with olive oil, chile powders and cinnamon. Place on baking sheet and bake at 400 degrees for about 25 minute or until fork tender and caramelized. Cool down and toss with nuts and fruit, satsuma juice, chives, thyme and salt and pepper. Serve at room temperature.