Original Creole Seasoning 
Crawfish Monica
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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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