Honey & Ginger Glazed Squash Salad

• 5 cups Kabocha Or Butternut Squash, Cut Into 1 Inch Cubes
• 1/4 cups Slivered Almonds, Toasted
• 1 Tablespoon Butter
• 2 Tablespoons Honey
• 1 teaspoon Fresh Ginger, Diced
• Squeeze Of Fresh Orange Juice
• Pinch Of Salt
• 2 Tablespoons Red Onion, Diced
• 1/4 cups Low Fat Or Fat Free Feta Cheese
• 1 Tablespoon Fresh Basil, Finely Chopped
• 2 Tablespoons Fresh Orange Juice
• 1 Tablespoon Olive Oil
• 1 Tablespoon Honey
• 2 teaspoons Apple Cider Vinegar
• Pinch Of Salt

1. 1.
2. Bring a large pot of salted water to a boil and preheat oven to 350 degrees F. 2.
3. While you wait for the water to boil, peel and chop up the squash.
4. 3.
5. Add the squash to the boiling water and boil until the squash is tender but still a little firm (5 minutes or so).
6. 4.
7. Lay the almonds flat on a baking sheet and place in the oven until they are lightly toasted (2-3 minutes).
8. Set aside.
9. 5.
10. Melt the butter in a large sauce pan over medium heat and stir in the honey, diced ginger and a squeeze of fresh orange juice.
11. 6.
12. Add the squash into the butter mixture and stir until it is evenly coated in the glaze.
13. 7.
14. Continue cooking the squash until it is fork tender and the outside is caramelized and golden (about 5 minutes).
15. 8.
16. While the squash cooks away, mix the ingredients for the vinaigrette in a small bowl.
17. Set aside.
18. 9.
19. Once the squash is finished, transfer it to a large mixing bowl.
20. 10.
21. Add in the diced red onion, toasted almonds, feta cheese and finely chopped basil.
22. 11.
23. Pour the vinaigrette over the squash and gently toss.
24. 12.
25. Devour immediately!

butternut, butter, honey, fresh ginger, orange juice, salt, red onion, low fat, fresh basil, orange juice, olive oil, honey, apple cider vinegar, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/honey-ginger-glazed-squash-salad/ (may not work)