Roasted Butternut Squash Salad With Caramelized Pumpkin Seeds

• 8 cups cubed peeled butternut squash
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/3 cup fresh pumpkin seeds
• 1 teaspoon olive oil
• 2 teaspoons brown sugar
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 4 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 package (10 ounces) fresh baby spinach
• 1/2 cup crumbled Gorgonzola cheese

1. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400u0b0 for 30-35 minutes or until tender, stirring occasionally.
2. In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper.
3. In a small bowl, whisk the first 6 dressing ingredients. Combine spinach and cheese; drizzle with dressing. Toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

butternut squash, olive oil, salt, ground pepper, pumpkin seeds, olive oil, brown sugar, balsamic vinegar, salt, balsamic vinegar, olive oil, shallot, mustard, salt, ground pepper, baby spinach, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/roasted-butternut-squash-salad-with-caramelized-pumpkin-seeds/ (may not work)