Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted butternut squash & brussel sprout salad. One of my favorites. This time, I am going to 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. Place butternut squash halves on a large baking sheet flesh side up. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper.
Roasted butternut squash & brussel sprout salad is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Roasted butternut squash & brussel sprout salad is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted butternut squash & brussel sprout salad:
- Make ready 10 brussel sprouts
- Prepare 1 med butternut squash
- Get 1 cup toasted pumpkin seeds (I used pine nuts)
- Prepare 1 small red onion thinly sliced
- Make ready 1 small package of goat cheese
- Make ready 1 cup golden raisins
- Make ready 1 package mixed greens (or your favorite lettuce)
Luckily, the best way to roast butternut squash might be the simplest. 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. Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering.
Steps 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.
A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black. Sweet and Spicy Roasted Butternut Squash — Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.
So that’s going to wrap this up for this special food roasted butternut squash & brussel sprout salad recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be 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!
