Winter Squash with Pecans and Blue Cheese

Ingredients:
1 1/2 lb. winter squash, peeled and cut into thin lengthwise wedges
1 small sweet onion, cut in 1-inch pieces
4 tablespoons olive oil
1 tablespoon butter
1/3 cup crispy pecans
1 tablespoon organic maple syrup
4 teaspoons apple cider vinegar (unpasteurized and unfiltered)
1 1/2 teaspoon raw honey
1 clove garlic, minced
2 tablespoons crumbled blue cheese or finely shredded white cheddar cheese

Directions: 
1. Preheat oven to 375 degrees. 

2. In a 15 x 10 x 1-inch baking dish combine squash and onion pieces. 

3. Drizzle with 2 tablespoons of the olive oil; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently to combine. 

4. Arrange mixture in a single layer on baking sheet. 

5. Bake for 3o to 35 minutes or until vegetables are tender, stirring once. 

6. Meanwhile, in a small skillet, melt butter over medium heat. Stir in pecan pieces, maple syrup and 1/4 teaspoon salt. 

7. Cook and stir for 2 to 3 minutes or until pecans are coated with maple syrup mixture. 

8. Remove from heat; spread on foil and let stand to cool completely. 

9. For the dressing, in a small bowl, whisk together the vinegar, honey, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. 

10. Slowly whisk in remaining 2 tablespoons of the olive oil until combined. 

11. To serve, transfer squash and onion to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining blue cheese. 

Makes 6 servings.