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For this vegetable recipe, start with a winter squash of your choice — butternut (as shown here), acorn, Hubbard, autumn cup or another favorite. Remove the rind from the squash. Cube the squash and brush lightly with olive oil. Roast squash in preheated oven at 350 F for about 30 minutes or until golden brown on edges. Place 1 cup of spring greens or leaf lettuce on a plate. In a small bowl, mix together 1/4 cup roasted butternut squash cubes, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the spring greens with the squash mixture and 1/2 tablespoon sunflower seeds and then drizzle with 1 teaspoon honey. Serve and enjoy.
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