Smoky Butternut Squash Salad

1 medium-large butternut squash, peeled and diced into bite-sized pieces
1 red onion, peeled and halved then sliced thinly.
1 red bell pepper, diced
1 12 oz. bag frozen whole kernel corn (roasted corn kernels works very well)
1/2 c dried cranberries
4 tbsp olive oil
1/2 – 1 tsp chipotle in adobo (available in the international section of grocery stores)
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp nutmeg
Small bunch of cilantro, washed and chopped
1/2 tsp pepper
3 tbsp white wine vinegar (I use Trader Joe’s Muscat Orange Vinegar)
juice of 1/2 orange (optional and not used if you use the orange vinegar)

Peel, seed and dice the butternut squash. (Some grocery stores have pre-peeled and diced butternut squash in the produce section of the store. I generally buy the prepared squash since it saves time.) Spray a cookie sheet with a light coating of cooking spray. Place the diced squash and the red onion slices on the pan and sprinkle with about 2 tbsp olive oil. Toss gently to coat the squash and onions. Bake in a 350 oven for 45 minutes to an hour, or until the squash and onion are tender. Remove from the oven and set aside to cool.

In a large mixing bowl, mix the spices and vinegar or orange vinegar (If using white wine vinegar, add the orange juice here). Using a whisk, slowly mix the oil with the vinegar/spice mix until emulsified. Add the chipotle adobe and mix.

Put the cool squash/onion, diced red peppers, corn, and dried cranberries into the dressing and toss. Set aside for at least an hour (overnight if possible) so the flavors blend.

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