Squash Autumn Salad With Wild Wonders® Peppers
4Squash Autumn Salad With Wild Wonders® PeppersServes 4
1010 Mins 15 Mins 25 Mins
- 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
- 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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