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Roasted butternut squash salad with sage

What reflects the Autumn season better than butternut squash? Better yet, roasted butternut squash that brings out the sweetness and color of this very tasty vegetable. Here, it's roasted with sage leaves, onions, squash seeds, and a sprinkle of cranberries, then drizzled with a pomegranate dressing, then served on arugula and green leaf lettuce, which makes a very pretty presentation.

Ginger Soup

To make:

1 large butternut squash, peeled and seeded, cut into small cubes or slices a few tablespoons of the squash seeds

1 onion, peeled and cut into slivers a handful of fresh cranberries

1/2 cup dried whole leaf sage, or fresh sage leaves, cut into slivers

Olive oil Green leaf lettuce Arugula shaved curls of Parmesan cheese

Preheat oven to 400F. Drizzle the bottom of a roasting pan with olive oil. Add the squash, onion, sage leaves, squash seeds, and cranberries to the roasting pan and gently toss in the olive oil. Roast until the squash is tender and shows a little browning. If it's tender, but not browned, run under the broiler briefly.

Pomegranate dressing:

1 cup pomegranate juice 6 T. olive oil do not use salt

In a small saucepan, reduce pomegranate juice by half. Mix with the olive oil and stir.

To serve: Place a handful of the lettuces on individual plates or pasta bowls. Add a large spoonful of the squash mixture. Drizzle with a tablespoon or two of dressing. Top with curls of Parmesan cheese.

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