We may be nearing the end of butternut squash season, but I am not quite ready to give it up. I've found that I can add this vitamin-A packed vegetable to just about any recipe and it always seems to work.
The other night, I was making a simple spinach salad for dinner and felt it needed a little more bulk. I grabbed the squash from my vegetable bowl and coated the cubed pieces with olive oil and sea salt, and popped them in the oven for 30-35 minutes – easy as that! The roasted squash looked beautiful and tasted even better!
I consider this one of those versatile vegetables that can be used in so many ways for breakfast, lunch, and dinner. You can add to pancake mixture, puree it and serve as a “mashed” side with chicken or fish, add to soups, include it in baked items like bread or muffins, serve as a creamy pasta sauce, and of course use it to top salads. The possibilities are endless! I am thinking that I may try to include it in a smoothie next.
Do you cook/bake with butternut squash? What's your favorite way to enjoy it? Here's my super simple Roasted Butternut Squash Salad recipe as pictured above:
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| Servings |
| 4 |
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Roasted Butternut Squash Salad
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- 1 medium butternut squashpeeled, seeded, and cubed
- 2tablespoons extra virgin olive oil
- 1teaspoon salt
- 1bunch (approximately 4 cups) spinachwashed, trimmed, and drained
- 1/4cup dried cherries
- 1/4cup sliced almonds
- 1/4cup white balsamic
- 1/2cup extra virgin olive oil
- 1teaspoon dried rosemary
- 1/2teaspoon sea salt
- 1/4teaspoon black pepper
- In a small bowl whisk together the balsamic, olive oil, rosemary, salt and pepper and set aside.
- Preheat oven to 425°F
- In a medium bowl combine squash, oil and salt and toss thoroughly to coat.
- Arrange the squash on a baking dish and roast for 30-35 minutes or until squash is tender and lightly browned.
- In a large bowl combine the spinach, cherries, almonds and slightly cooled squash. Divide among 4 plates, drizzle with dressing and serve.
