Butternut Squash Salad

I love warm salads in the fall and winter; this can simply be eaten as a side dish with grilled meats or can be served over arugula or baby spinach.

• 1 medium butternut squash
• 1 small red onion, finely diced
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• Salt and pepper
• Pumpkin seeds

Preheat the oven to 350F. Cut the butternut squash in half lengthwise and put cut side down on a baking sheet covered with parchment paper. Bake until the butternut squash is tender; remove from the oven and peel. Cut into 1 inch pieces, place in a bowl with the onion, and add the olive oil and balsamic vinegar, season with salt and pepper. Garnish with pumpkin seeds and serve warm or at room temperature.

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