Squash Autumn Salad With Wild Wonders® Peppers

Serves

4

Prep Mins

10

Total Mins

15

Ingredients

  • 1 small butternut or honey nut squash, seeded and thinly sliced crosswise
  • 1 acorn squash, seeded and thinly sliced crosswise
  • 1 delicata squash, seeded and thinly sliced crosswise
  • 1-2 Wild Wonders® peppers, seeded and cut into 1” dice
  • 1-½ Tbsp. maple syrup
  • 1-½ Tbsp. extra-virgin olive oil
  • ½ tsp. Kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup pomegranate seeds
  • ¼ cup hazelnuts, crushed
  • 1 ball of burrata
  • 1 sprig of fresh rosemary, leaves stripped from the stem

 

Directions

  • Preheat the oven to 400ºF. In a large bowl, combine the maple syrup, olive oil, Kosher salt and black pepper. Add in all the squash and Wild Wonders® Peppers and toss to combine. Transfer them to a baking sheet and bake for 10-12 minutes. Remove from the oven and let cool.
  • Arrange roasted squash and peppers on a serving platter and top with torn burrata. Garnish with pomegranate seeds, crushed hazelnuts, and rosemary leaves. Serve.

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