1 cup Buttercup squash, cut into ½” cubes
8 medium Strawberries, halved
1 tsp. olive oil
½ Tbsp. agave nectar, maple syrup or honey
1 tsp. cinnamon
Dash salt and pepper
½ Tbsp. agave nectar, maple syrup or honey
½ lb. Spinach
4 Tbsp. crumbled feta cheese
¼ c. chopped pecans (optional)
Balsamic Vinaigrette (to taste)

Heat oven to 375 degrees. Place squash cubes and strawberries on a baking sheet. Drizzle with olive oil, ½ tbsp. maple syrup, cinnamon, salt, and pepper. Toss the mixture with your hands until the pieces are evenly coated. Roast for 30 minutes or until squash is fork tender and has crispy edges. Toss spinach with vinaigrette until leaves are coated. Top with roasted squash and berries, cheese, and pecans.