Roasted Butternut Squash and Spinach Salad

Ingredients

2 butternut squash
1 tablespoon olive oil
1 red onion, sliced thin
1 teaspoon olive oil
8 cups spinach, washed and trimmed
½ cup dried cherries
½ cup pecan halves, toasted
¼ lb. Bacon, cooked and crumbled

Directions

• Preheat oven to 375 degrees. Slice squash in half lengthwise. Brush with olive oil and place cut side down on baking sheet pan. Roast for 25-30 minutes or until tender. Remove from oven, cool to touch and peel skin to expose flesh. Cut flesh into 1 inch cubes.
• In a sauté pan heat teaspoon of olive oil. Add onion and sauté 5 minutes. Add squash and cook just until warmed.
• Toss with remaining ingredients.
• Serve with Blue Cheese or poppy seed dressing.