Roasted Squash and Corn Salad

ingredients

1 small-medium butternut squash, kabocha or yams (peel winter squash & diced) with cone #3
2 T grape seed oil, divided or 1/4 cup broth for low fat
1 small chili/hot pepper
3 ears of corn, excess husk/silk trimmed off or 1 pkg frozen corn
2 tbsp apple cider vinegar
1 tbsp maple syrup
3 clove of garlic
1/2 tsp dijon mustard
splash of water
heaped 1/4 cup pumpkin seeds, toasted
1-2 sprigs basil, leaves finely chopped
salt and pepper

Preheat the EOS to 400 degrees F.

Toss the pieces of squash with 1 tbsp of the oil, salt and pepper. Spread out into EOS with

the whole chili as well. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside. Add the corn to cooked squash. Make the dressing: combine the apple cider vinegar, maple syrup, garlic, roasted chili, dijon mustard, remaining oil, splash of water, salt and pepper in a blender. Blend mixture until creamy and unified. If you don’t have a blender, just finely mince the chili and garlic, combine everything except the oil. Then slowly drizzle in the oil while whisking until the mixture is thoroughly combined. Toss the squash and corn with half of the dressing, half of the basil. Taste to see if you would like more dressing. Place the mixture onto your serving plate. Garnish the top with the pumpkin seeds, serve with arugla & remaining basil.