Meanwhile make dressing. Place seeds, lemon juice, maple syrup, water, granulated onion, and salt in blender. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Blend until very smooth and creamy.
Distribute greens onto four plates or in a large serving bowl.
When squash is done, allow to cool slightly.
Distribute squash over greens, top with onions and walnuts, and drizzle with Maple Sunflower Dressing.
Serve.
Sautéing Instructions:
Heat 1 tablespoon oil in a large pan over medium-high heat. Add cubed butternut squash and stir well to coat with oil. Place lid on pan, reduce heat to medium-low, and cook for 10 minutes, removing lid occasionally to stir. I use a rigid flat spatula (pancake turner) to make sure squash doesn’t stick to pan.
Add seasonings and 1/4 cup water and cook for an additional 5 to 7 minutes.
Roasting Instructions:
Drizzle olive oil over squash and mix until all pieces are coated evenly. Stir in seasonings.
Distribute single layer onto baking sheets. Bake at 400° for 35 minutes or until pieces are tender and lightly browned on edges. Baking time will vary depending on age of squash and size of squash pieces.