Last month we shared the benefits of winter squash so this month we thought we would share a tasty recipe (Butternut Squash & Apple Salad w/Cider Vinaigrette) for you to try.  The recipe makes 4 servings.

Tip: when choosing a squash pick one that’s firm and smooth with blemish-free skin. It should be heavy for its size and the rind should be hard, as soft rinds may indicate that the squash is watery and lacking in flavor.


  • 10 Oz diced butternut squash
  • 1 Tbsp. olive oil
  • 1/4 cup(s) Spiced Apple Cider
  • 1 Tsp Dijon mustard
  • 1 clove garlic
  • 1/2 cup(s) olive oil
  • 1 gala apple, sliced
  • 1/4 cup(s) candied pecans
  • 4 Oz crumbled goat cheese
  • 4 cup(s) mixed greens


  1. Place a large Pyrex baking dish in the oven and preheat to 400ºF.
  2. Toss squash with 1 tablespoon olive oil and season as desired.
  3. Once oven is hot, add oiled butternut squash to the hot baking dish and bake 20 to 30 minutes until squash is tender and browned.
  4. Meanwhile, make the vinaigrette by processing cider, Dijon mustard and garlic in a blender.
  5. With blender on low speed, slowly adding in olive oil until emulsified.
  6. Remove squash from oven and combine with apples, pecans, goat cheese and mix greens.
  7. Drizzle with vinaigrette and serve. Store remaining vinaigrette in an airtight container for 1 week. recipe