Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, roasted butternut squash & brussel sprout salad. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Place butternut squash halves on a large baking sheet flesh side up.
Roasted butternut squash & brussel sprout salad is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Roasted butternut squash & brussel sprout salad is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butternut squash & brussel sprout salad:
- Prepare 10 brussel sprouts
- Take 1 med butternut squash
- Get 1 cup toasted pumpkin seeds (I used pine nuts)
- Take 1 small red onion thinly sliced
- Prepare 1 small package of goat cheese
- Make ready 1 cup golden raisins
- Get 1 package mixed greens (or your favorite lettuce)
Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Using a large, sturdy knife to cut ends from the butternut squash. Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other.; Cut the squash in half lengthwise. This is my favorite way to eat butternut squash - A pat of butter or coconut oil, sprinkles of cinnamon and sea salt, and you have a healthy and delicious dessert or side!
Instructions to make Roasted butternut squash & brussel sprout salad:
- Pull the outer layers of the brussel sprouts and put into the bowl. When you get to the center of the brussel, cut into thin slices and also add to the bowl.
- Add your mixed greens
- Peel the outside of your butternut squash and dice into small pieces. Toss in a little bit of oil and salt and pepper.
- Roast in a 375 ° oven for 25-30 mins or until soft.
- Toss all your remaining ingredients into the bowl. Add your favorite dressing (I use a homemade maple balsamic which I will post soon)
- Top with goat cheese and enjoy.
I know this is a very simple recipe, but it's something I've been enjoying immensely lately, so I wanted to share! Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken. Butternut squash plays a starring role in this light and flavorful lasagna recipe.
So that’s going to wrap it up for this exceptional food roasted butternut squash & brussel sprout salad recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
