Festivals, Events & Classes  ·  Now Harvesting  ·  Directions

Farm History

Bakery & Kitchen

Heirloom
Tomatoes


Recipes »

Verrill Farm
Homegrown


Restaurant
Connection


Sustainable
Agriculture


Local Products &
Specialty Foods


Catering Services &
Useful Websites


Employment
Opportunities


Verrill Farm Stable



Visit us on FacebookFollow us on Twitter

Verrill Farm Blog »

Call Verrill Farm
at 978.369.4494


Maple Balsamic Butternut Salad with
Cranberries & Toasted Pecans


Serves 4-5

Ingredients
  • 1.5 lbs butternut squash, peeled & cut into 1" cubes
  • 2 Tbsp vegetable oil (corn or canola)
  • 2 Tbsp olive oil
  • 2 Tbsp real maple syrup
  • 2 tsp balsamic vinegar
  • 1/4 c toasted pecans
  • 1/4 c dried cranberries
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Method

Preheat oven to 350°

Peel & cut the butternut squash. Toss with vegetable oil and spread in a single layer on sheet pan.

Roast for 30 minutes until tender, turning the pieces after 15 minutes.

In a small bowl, mix the olive oil, salt, pepper, vinegar & maple syrup.

Toss the squash with the dressing, pecans & cranberries.




« Return to the Recipes Index


OPEN DAILY COME VISIT US!
9:00 AM - 7:00 PM
(5:00 PM Sundays January, February)
Closed on some holidays
  © 2017 Verrill Farm, all rights reservedVerrill Farm · 11 Wheeler Road · Concord, MA 01742 · Tel 978-369-4494 · info@verrillfarm.com