Roasted Squash and Tomato Salad

This is especially tasty with a sweet squash, such as Butternut.

1/2 lb. winter squash, peeled and 1” cubed

Olive oil

Salt and pepper

1 c. halved grape or cherry tomatoes

1 ripe avocado, cubed

1 c. firm, mild white cheese cubes (mozzarella, colby, feta, etc.)

1/2 c. snipped fresh mint or basil

Toss the squash cubes with 1-2 Tbsp. olive oil and season with salt and pepper. Roast in a preheated 400 oven for 20-30 minutes. Cool to room temp.

Combine all of the ingredients and drizzle with olive oil and balsamic vinegar, and season with a dash of salt and pepper.

Note: instead of roasting the squash, you can saute the cubes in a covered skillet (stirring often) for about 10-12 minutes.

Recipe created or adapted by Liz Talley, Urban Graze

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