Roasted Squash Salad with Brown Butter Vinaigrette

ingredients to bake and make it!

roasted squash

1 butternut or buttercup squash, cubed
1-2 tbsp olive oil to toss with the squash
4 slices of bacon, cooked and crumbled
1 pear, large diced
goat cheese crumbles
salt and pepper, to taste
brown butter vinaigrette (recipe below)
4 cups mixed greens

Preheat the oven to 375°F.
Cut the squash in half lengthwise and remove the seeds.
Peel the butternut squash and cut into 1-inch cubes.
Toss with olive oil, and sprinkle with pepper and salt.
Place on a baking sheet lined with parchment paper.
Bake for 10 to 15 minutes, checking for doneness with a fork. Adjust the baking time as needed.
Let the squash cool to room temperature.
Plate the mixed greens, add the desired amounts of squash, bacon crumbles, diced pear, and goat cheese crumbles.
Dress with brown butter vinaigrette.

brown butter vinaigrette

½ lb. butter
¼ cup white balsamic vinegar
¾ cup olive oil
2-3 cloves of minced garlic
1 tbsp maple syrup or honey
1 tbsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Add the butter to a skillet over medium-low heat and cook until lightly browned.
Cool to room temperature, and add vinegar, minced garlic, maple syrup, Dijon mustard, salt, and pepper. Stir to combine.
Add the above ingredients to a dressing container with the olive oil. Shake until blended or use an immersion blender in a larger container. I use a tall mason jar and immersion blender.
Store at room temperature until ready to dress the salad.