📖 Instructions

1. Preheat your oven to 400°F (200°C). Give your oven a little head start—it's always best to have it ready and waiting.
2. Peel and cube the butternut squash: Grab that chef's knife and cutting board. Carefully peel the butternut squash. Once peeled, chop it into 1-inch cubes. Make sure to get rid of any stringy bits - nobody likes stringy squash!,
3. Toss the squash: In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure every cube is nicely coated.
4. Roast the squash: Spread the butternut squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Keep an eye on those edges for color!
5. While the squash is roasting, make the dressing: In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper. Taste and adjust to your liking. More maple? Go for it!
6. Toast the pecans: While the squash is cooling slightly, toss the pecans on a small baking sheet and toast them in the oven for 5-7 minutes until fragrant and lightly browned. Watch them closely to avoid burning. Burnt nuts are no fun.
7. Assemble the salad: In a large bowl, combine the roasted butternut squash, toasted pecans, baby spinach, and crumbled goat cheese (optional).
8. Dress the salad: Pour the maple-Dijon dressing over the salad and gently toss to combine. Don't be too rough; you want to keep the squash and pecans intact.
9. Serve immediately and enjoy! Maybe with a glass of something crisp and autumnal...