Prep Time: 20 minutes
Cook Time: 30
Yields: 4 servings
Ingredients:
2 cups - butternut squash, 1 inch cubes
1 - avocado, sliced
1 tablespoon - coconut oil
kosher salt
1 tablespoons - balsamic vinegar
4 cups - arugula (Spinach or chard works well, too.)
½ cup - Kite Hill Ricotta Cheese, crumbled
Dressing:
2 tablespoons - olive oil
1 tablespoon - Dijon mustard
3 tablespoon - balsamic vinegar
1 clove - garlic
2 teaspoons - curry powder
salt
1 teaspoon - coconut sugar, to taste
Directions:
Preheat Oven to 425.
Cut butternut squash into 1-inch thick cubes. Place into a large bowl and toss well with coconut oil, salt and balsamic vinegar. Place on a cookie sheet and bake for 25-30 minutes or until a fork pierces the squash.
Blend dressing ingredients. Set aside.
Slice avocado. Set aside.
When the butternut squash is done, let cool to room temp. Add the butternut squash and sliced avocado to the arugula. Toss with the dressing, add ricotta and season with good salt.