2½ pounds butternut squash, skin and seeds removed, cut into 2-inch pieces
¼ cup maple syrup
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons honey
¾ teaspoon salt
¼ teaspoon pepper
¾ pound cleaned and trimmed kale, cut into 1-inch strips
1 cup walnut halves
½ cup sweetened dried cranberries
For Maple Roasted Butternut Squash: In a bowl, combine the oil, margarine, sugar, salt, cinnamon, nutmeg and pepper. Add the cut squash and mix well. Roast the squash on a sheet pan at 350° for 40 to 45 minutes or until tender and caramelized; refrigerate until chilled. Toss the chilled squash with the maple syrup.
For Kale: In a bowl, whisk together the oil, lemon juice, honey, salt and pepper. Add the kale and toss, then add the Maple Roasted Butternut Squash and toss to combine. Finally, fold in the walnuts and cranberries. Serve garnished with additional walnuts and cranberries.