Fresh Spinach Salad with Warm Balsamic Vinegar Dressing

1/3 c balsamic vinegar bring to boil reduce to 1/4 c
Add:
2 T red wine/chicken broth
2 T whole cranberry sauce
2 T Olive oil
salt
Cook together and use as dressing on:

Washed Spinach leaves
Red onions
Dried Cranberries
Cut Squash
Goat cheese crumbles (optional)

Butternut Squash Soup

2 TBL butter
1 small onion
1 piece (2 inches)fresh ginger
2 garlic cloves
2-3 lbs. butternut squash
1/4 cup orange juice
salt and pepper
sour cream
spicy pumpkin seeds

Melt butter and cook onion in sauce pan over medium heat. Add ginger, garlic, and cut up squash. Cook 6-8 minutes. Stir in 4 cups water and bring to a boil; reduce heat. Simmer until squash is tender about 20 minutes. Puree soup in two batches still in OJ. Serve hot in cups top with seasonings, sour cream and seeds

Butternut Squash Spinach Salad

1 medium butternut squash
2 tsp olive oil
salt and pepper
1/4 cup crumbled goat cheese
baby spinach leaves 1 bunch
Cut squash unto 3/4 inch cubes. Drizzle cut squash with oil and season with salt and pepper. Spread squash in a single layer roasting pan. Roast at 425 degrees until tender 35-45 minutes.
Transfer squash to salad bowl with spinach, gently toss with goat cheese.

Roasted Squash with Maple Butter

Prepare Butternut Squash:
Cut off top and bottom
Halve squash lengthwise
Scoop out seeds with a spoon
Peel with a vegetable peeler (if desire)

Maple Butter:
1 TBL Butter
2 tsp pure maple syrup
season with salt and pepper
Fill each cavity with maple butter

Place Preheat oven to 425 degrees. Place cut sides up in roasting pan. Season with olive oil, salt and pepper. Roast 45 minutes to 1 hour.

Serve with salads, as fries, with maple butter, as soup.