Butternut Squash & Corn Salad

This recipe makes two quarts.

Ingredients for Butternut Squash & Corn Salad

• 4 cups roasted butternut squash, chopped into ½ inch cubes
• 3 tablespoons oil
• 1 teaspoon salt
• 4 cups corn kernels
• 1 cup dried cranberries
• ½ cup cider vinegar
• ¼ cup olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• 1 tablespoon honey

Instructions for Butternut Squash & Corn Salad

• Preheat the oven to 350 degrees.
• Peel, seed and chop the squash.
• Toss with 3 tablespoons oil and salt.
• Roast on a sheet pan for 20 minutes or until soft. Allow to cool.
• In a large mixing bowl, combine the corn, cranberries, vinegar, ¼ cup olive oil and sage.
• Season with salt and pepper.
• Add the honey.
• Thoroughly mix then let for at least 10 to 15 minutes before serving.

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