It used to be we talked about whether it was correct to wear white after Labor Day. Never mind that the store shelves are filled with Halloween (or scarier yet, Christmas) displays. Now, my world seems to buzz about whether it is right to post apple recipes before Labor Day or how many websites or magazines post pumpkin recipes the first week of September.
Are you a fan of butternut squash? It seems most people I know shy away from it. Sure it seems like it would be hard to peel and cooking it seems to be a bit foreign. But it says fall to me and now is the time to break out one of my all-time favorite salads.
It is a surprising one. Every time I serve it, I hear lots of comments about this “new” recipe, but what they are really saying in a nice, polite manner, is that they have never eaten winter squash in a salad. Well, now is the time to try it. Trust me this will soon be your favorite, too. In fact, we shared a recipe very similar to this one at a cooking class last winter and many of the people mentioned that it was a great, but surprising, recipe.
If you can’t imagine tackling that tough squash, check the produce aisles of the grocery store for cubes of peeled, ready-to-use squash that are now commonly available. Or, grab a big, heavy knife and follow the tip at the end of the recipe and you will have it peeled and cubed in just a few minutes. You can roast the squash earlier in the day, or even the day before, then just seal in a bag and refrigerate until ready to use. Most of all, don’t roast the squash until it is overdone and mushy.
Now, welcome fall in your own unique way and enjoy!
Roasted Butternut Squash Salad
1 butternut squash, (about 1-1/2-pounds) peeled, seeded and cut into 1/2 to 3/4 inch
cubes (about 4 cups)
6 tablespoons olive, divided
1 tablespoon honey
1/2 teaspoon crushed dried rosemary
Salt and pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon minced shallot
1-1/2 teaspoons Dijon mustard
5 to 6 cups torn mixed greens or romaine
1/2 medium red onion, thinly sliced
2 pears, peeled, cored and thinly sliced
1/3 cup dried sweetened cranberries
1/3 cup candied pecans or walnut halves
Preheat the oven to 400⁰ F. Line a baking sheet with aluminum foil.
Place the squash cubes in a zip-top bag. Drizzle with 2 tablespoons olive oil, honey, rosemary, salt and pepper. Seal and shake bag to coat evenly. Pour squash onto prepared baking sheet. Bake 15 to 20 minutes, or until squash is tender when pricked with a fork, stirring once midway through cooking. Set aside.
In a small, 8-ounce jar with tight fitting lid, combine remaining ¼ cup olive oil, 2 tablespoons balsamic vinegar, shallots, Dijon, salt and pepper. Seal and shake until combined and emulsified.
Place the greens in a large salad bowl and add the roasted squash mixture. Add the red onion, sliced pears, and cranberries and toss to combine. Drizzle with dressing and toss. Garnish with candied pecans.
Makes 4 to 6 servings.
Tips:
To make peeling the butternut squash easier, prick the squash with the tip of a sharp knife in several places. Microwave on High (100% power) for 1 to 2 minutes, then allow to stand for 3 minutes. Use a sharp, heavy knife and first slice off the stem. Peel with a vegetable peeler. Cut in half and scoop out seeds. Cut into cubes.
If desired, substitute flavored olive oil or balsamic vinegar in this recipe. For example, use rosemary flavored olive oil for the olive oil and substitute cranberry pear balsamic vinegar for the balsamic vinegar.
Candied pecans? Grocery stores are now selling bags of candied pecans, but they are also easy to make. Here is my favorite recipe.
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