Pecans are indigenous to the southern US, so this simple pie-in-a-bar recipe is ideal for Thanksgiving. This delicacy is as Southern as they get when you combine the traditional nut with Alabama specialty Golden Eagle syrup.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups peeled and thinly sliced butternut squash
- 4 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- salt and ground black pepper to taste
- 1 bunch arugula
- ¾ cup freshly shaved Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
- Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
- Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 289 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The squash didn’t add anything to this salad. Next time I’ll use roasted sweet potatoes. Those will add texture and great flavor.