Roast peeled and cubed acorn and butternut squash with oil, thyme, rosemary, salt, and pepper until soft and caramelized, then toss with crumbled goat cheese, parsley, and maple syrup to serve.
The post Roasted Squash Salad with Goat Cheese and Maple Syrup: A Flavorful Fall Dish appeared first on The Times Weekly.
