Roasted Squash with Spinach

details

For Squash:

4 lbs. butternut squash, peeled, seeded and cubed
3 Tbsp. Napa Valley Rich and Robust olive oil
3/4 tsp. sea salt
1/2 tsp. coarse-ground black pepper

For Salad:

4 oz. fresh baby spinach
2 purple cipollini onions, peeled and julienned
1/4 cup roasted pumpkin seeds
1/4 cup roasted sunflower seeds

For Dressing:

4 Tbsp. red wine vinegar
4 Tbsp. Driftless sunflower oil
2 Tbsp. Maple Valley maple syrup
1 tsp. sea salt

Preheat oven to 350˚ F.
Toss butternut squash with oil, salt and pepper.
Place on a baking sheet and roast until tender, about 25 minutes. Toss squash halfway during cooking.
Whisk vinegar, oil, maple syrup, and salt together and set aside.
Once squash has cooked, gently toss with dressing.
Stir in remaining ingredients and serve promptly.