Fresh Salads, Soups and Sauces

Ingredients

• 1 butternut squash
• ¼ cup California Olive Ranch extra virgin olive oil
• Salt & pepper to taste
• 3 large cloves garlic
• ½ cup California Olive Ranch extra virgin olive oil
• 1/3 cup moscatal vinegar
• 1/3 cup sugar
• ¼ tsp cinnamon
• ½ cup mint leaves
• 1 bunch Watercress
• ¼ cup sliced toasted almonds

Directions

1. Peel squash; cut into a ½-inch diced pieces.  Toss with oil, salt &  pepper. Spread on  a parchment lined sheet pan & roast at 400 degrees for 25 min.
2. Meanwhile, slice garlic paper thin & fry until crispy in the ½ cup olive oil. Remove garlic from the oil when golden & reserve.  
3. In another pot, heat the vinegar & sugar. Stirring until sugar is dissolved, whisk the vinegar mixture into the reserved olive oil.
4. When the squash is finished cooking, toss it with rough chopped fresh mint, the fried garlic & enough dressing to coat the squash. Save the rest of the dressing for the watercress garnish.
5. Dress the watercress with salt & pepper & some of the reserved dressing.  Make a bed with the watercress, top with the squash salad.
6. Sprinkle with the toasted almonds.