Original Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeSome people believe the sides may be more important than the main dish on Thanksgiving. That’s why Hip Foodie Mom came up with this fresh Autumn Salad that will amaze your guests with its perfect blend of sweetness and spice.
Ingredients
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3 Cups Butternut Squash, Cubed
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2 Tablespoons Olive Oil
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1 to 2 Teaspoons Tony’s Original Creole Seasoning
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1 Tablespoon Maple Syrup
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1/3 Cup Apple Cider Vinegar
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1 Tablespoon Dijon Mustard
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2/3 Cup Extra Virgin Olive Oil
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Tony’s Original Creole Seasoning
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Fresh Arugula and Mixed Greens
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Apples and Pears, Thinly Sliced
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Pomegranate Arils
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Toasted Pecans
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Crumbled Blue Cheese
- Clear
Directions
To Roast the Butternut Squash:
- Preheat oven to 425°F.
- Arrange butternut squash cubes onto a baking sheet lined with parchment paper. Separate cubes so they are not touching and are spread evenly on the baking sheet.
- Drizzle olive oil. Season with Tony’s Original Creole Seasoning and drizzle the maple syrup over the top.
- Roast for about 25-30 minutes, or until nicely browned.
- Remove from oven and let cool slightly.
To Make the Dressing:
- In a jar, shake together or whisk together the vinegar, mustard and oil, and season with Tony’s Original Creole Seasoning.
- Taste and adjust any ingredients as needed.
To Assemble the Salad:
- Using a large platter or large salad bowl, lightly toss together the arugula and mixed greens with the apples and pears.
- Add the roasted butternut squash over the top and garnish with the pomegranate arils, toasted pecans and the crumbled blue cheese.
- Serve with dressing and enjoy!
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