The earth brought forth vegetation: plants yielding seed of every kind, and trees of every kind bearing fruit with the seed in it. And God saw that it was good.
Genesis 1:12
I love eating squash in the fall. My mom bakes acorn squash halves with butter and brown sugar and nutmeg in the little hollow, and I love love love them. Recently I discovered butternut squash. So beautiful and delicious! How did I survive for so long without eating this scrumptious vegetable?
Below is a recipe for a butternut squash salad I made earlier this week. Joe suggested tossing the squash in a little of the dressing before roasting it, and I just may try that next time. I also think that crumbled feta would be tasty on top. Or bacon. Note that the dressing recipe makes more than you need for the salad. It stores well and tastes good on salads or as a marinade for chicken and fish.
Roasted Butternut Squash Salad
Squash:
1 butternut squash, peeled, de-seeded & cubed
2 tbsp. olive oil
1 tbsp. lemon juice (or to taste)
1 tbsp. dried rosemary or thyme (I used thyme)
Salt and pepper, to taste
Emeril’s Simple Balsamic Vinaigrette
¼ cup balsamic vinegar
2 tsp. dark brown sugar
1 tablespoon chopped garlic
½ tsp. salt
½ tsp. freshly ground black pepper
¾ cup olive oil
Salad:
1 bag spinach
Chopped walnuts (toasted would be good, but I just threw them on)
Feta cheese crumbles, if desired
Preheat oven to 450̊ F. Peel the squash and cut it into one inch cubes. In a large bowl, toss squash with olive oil, lemon juice, rosemary or thyme, and salt and pepper. Spray roasting pan with cooking spray and arrange squash on pan in a single layer. Roast for 30-40 minutes, tossing three or four times during roasting, until squash reaches desired tenderness and browns around edges.
While squash is roasting beat all the dressing ingredients together. When the squash is done, toss it with the spinach, walnuts, and however much dressing you like. Crumble feta on top. Enjoy!
Makes 2-4 servings.
Sources: Squash recipe adapted from Kalyn's Kitchen
Dressing recipe from Emeril Lagasse via Food Network
