For the vinaigrette:

1⁄2 clove garlic, minced
1 tablespoon shallots, minced
1 teaspoon honey, preferably
Gates of Heaven
4 sage leaves, chopped
1 1⁄2 tablespoons apple cider vinegar
1⁄4 cup olive oil

In a bowl, whisk together the garlic, shallots, honey, sage and vinegar. Slowly add oil and whisk until combined.

For the salad:

12 ounces Butternut squash, preferably from Abundant Life Organic
Farms, 3⁄4-inch dice
1 tablespoon honey, preferably Gates of Heaven
Pinch ground cinnamon
Pinch ground clove
Pinch ground allspice
Salt and black pepper
1 tablespoon butter, melted
2 apples, Winesap or other local variety, diced
3 tablespoons dried cranberries, chopped
3 tablespoons pumpkin seeds, toasted
4 cups fresh spinach
Olive oil
6 ounces goat cheese, preferably
Avalanche brand, crumbled

Spice the Butternut squash with honey, cinnamon, clove, allspice, salt, pepper and butter. Roast squash in the oven at 350° until caramelized, and then set aside. Combine the apples, cranberries,
pumpkin seeds and spinach in a bowl. Heat the squash in a sauté pan with some olive oil. Add the vinaigrette and gently warm through. Pour the warm squash over the apple salad and toss to combine. Sprinkle the salad with goat cheese crumbles.

Serves 6.

Tips for the salad: This salad shines with all of the great produce the fall season has to offer. When cooking the Butternut squash you want to lightly brown the pieces on all sides to release
their natural sugar. Also, as they turn color you want to check repeatedly for being done by poking them with a fork or knife. A little resistance when inserting the fork will guaranty a good “bite” and lots of smiling faces. In place of Butternut squash you can use Delicata, Acorn or Buttercup squash.