Ingredients
- 2 Tbsp olive oil
- 1 tsp crushed red pepper flakes
- 1 large butternut squash or 2-3 smaller winter squashes, skin peeled and diced into bite-sized pieces
- Salt and pepper to taste
For the dressing:
- Juice of 1 navel orange
- 2 cloves garlic, minced
- 1 Tbsp mustard
- 1 Tbsp honey
- 2 Tbsp olive oil
- Salt and pepper to taste
Directions
- Preheat oven to 400° F.
- In a large bowl, toss diced squash with olive oil, salt, and pepper. Spread in an even layer on aparchment-lined sheet pan. Roast in the oven for 20 minutes or until the pieces begin to brown.
- While the squash is cooking, prepare the dressing: Add the orange juice, minced garlic, mustard, honey, olive oil, salt, and pepper into a large mixing bowl or a small container with a lid.
- Whisk or shake to combine. Taste and adjust seasoning.
- Once the squash is fork-tender, add to a large bowl and toss with dressing. Serve warm and enjoy!
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