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Roasted Butternut Squash with Herbed Vinaigrette

Roasted Butternut Squash with Herbed Vinaigrette
Adaptation from an Old Town recipe
This fall favorite uses one of our most popular balsamic vinegars to brighten up roasted butternut squash, sweet potatoes, and mixed beans.
2 tablespoons Oli+Ve Red Apple Balsamic Vinegar
1 tablespoon finely chopped shallots
1 tablespoon Oli+Ve French Roasted Walnut or Extra Virgin Olive Oil
1/4 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 1/3 cups cubed peeled butternut squash
1 cup cubed peeled sweet potato
1/2 cups green beans
1/2 cup wax beans
4 cup trimmed arugula
1/4 cup vertically sliced sweet onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 350°.

To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer.

Bake for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl and toss well.