Maple & lemon glazed butternut squash salad

The perfect fall meal.




  1. Peel squash & slice into ½ inch rounds, form shapes with cookie cutter and toss with olive oil
  2. Roast at 350* for 10-15 minutes in a cast iron pan
  3. Season shrimp with fennel, chilli and garlic and season on medim high heat until cooked to your liking. Set aside.
  4. Add butter to cast iron, melt and coat the squash. Once melted, add maple syrup and lemon juice.
  5. Make simple dressing for endive, toss & plate
  6. Plate