Thanks to Eugenia Cooke and Joanne Cillo for sharing this delicious sounding recipe with the Radical Roots community! I think we will try this tonight using butternut squash!!!
From Eat Well, a William Sonoma cookbook
1 1/4 lb delicata squash
4 T olive oil
3 T red wine vinegar
8 oz baby spinach
4 oz crumbled feta cheese
1/2 cup toasted sliced almonds
Preheat oven to 400.
Peel and halve squash lengthwise. Remove seeds and slice crosswise into 1/2 inch pieces. In a 12 x17 inch baking pan toss with 1 T of the olive oil, 1/4 t sald and a few grindings of pepper. Bake squash until tender, about 20 minutes.
In a large bowl, mix vinegar and 1/4 t salt (or less!). Add squash, spinach, feta and almonds. (Save a few almonds to garnish when salad is served.)
Heat remaining 3 T olive oil in small pan over medium heat. Carefully pour oil over salad (oil may spatter) and toss to coat and wilt spinach evenly. Garnish with a few more almond slices.
Serve immediately. Delicious!