Turkey and Cranberry Salad on Butternut Squash

Turkey and Cranberry Salad on Butternut Squash

Ingredients:
1 butternut squash
1/8 teaspoon kosher salt
1/8 teaspoon nutmeg, ground
12 ounces turkey (fresh roasted)
¾ cup cranberries
2 tablespoons extra-virgin olive oil
3 tablespoons orange juice

Directions:
Salt and pepper, to taste
1. Preheat oven to 350°F.
2. Peel the butternut squash and cut it in half lengthwise. Remove and
rinse the seeds, and place the seeds on a baking sheet; toast for
approximately 5–10 minutes, until golden. Sprinkle lightly with salt
when done.
3. Thinly slice the butternut squash lengthwise into ¾ to 1-inch thick
pieces. Brush another baking sheet with oil and lay out the squash
slices; sprinkle with nutmeg. Roast the squash for approximately 20–30
minutes, until fork tender.
4. Let cool, then place the squash on plates. Arrange the turkey on top and
sprinkle cranberries over the turkey. Drizzle with orange juice and oil.
Season with pepper and salt to taste.