Roasted Butternut Squash

Recipe from Laura Thomas Nutrition Communications, LLC

My garden is plentiful with butternut squash this year.  I have searched for recipes ideas to vary my options beyond soup. My favorite ideas were ways to incorporate into fall salads.  The following was inspired by many recipes I read.

Step 1 Roast Butternut Squash      (Pre heat oven to 400 degrees F)

  1. Prepare the squash by removing the skin – I used a vegetable peeler but other ways can be found online.  Next, cut the squash in half length-wise. You’ll need a sharp chef’s knife. Remove the center seeds and surrounding flesh.  Slice the squash into equal size planks and dice into ½ to ¾ inch pieces. Mine are not all uniform; try for a similar size so that the pieces cook evenly. Put pieces in bowl.

  2. Line a baking sheet (or two depending on the size of your squash and dice), with foil. Spray the foil lightly with non-stick spray.  Drizzle 1-2 tablespoons of canola oil over squash pieces and mix to lightly coat pieces with oil. The goal is a very light coat, adjust amount as needed for amount of squash.

  3. Spread diced pieces evenly on prepared baking sheet. For this salad I don’t season the squash.  If desired, pieces can be seasoned with a sprinkle of onion powder, garlic powder, chili lime – you might find you eat them straight from the oven off the tray – we often do!  

  4. Roast in pre-heat 400 degree F oven until pieces are lightly brown and tender, about 20-30 minutes depending on amount on tray.  NOTE: Avoid stacking trays on oven racks – squash may not brown but steam.

  5. Remove from oven and cool. Use to prepare salad. Refrigerate any leftovers.

Makes 4 large servings

Ingredients:

  • 1 cup of mixed field greens (some arugula adds a nice peppery kick)
  • ½ cup cooled, roasted butternut squash pieces
  • ¼ cup garbanzo beans that have been drained and rinsed
  • 1 Tbsp diced fresh dates, dried cranberries or dried cherries
  • 1 Tbsp diced Kalamata olives
  • 2 Tbsp Feta crumbles
  • 1 tsp fresh Oregon leaves, optional
  • 2 Tbsp homemade red wine/olive oil vinaigrette or favorite prepared Greek Salad Dressing

Directions:

Preheat oven to 375 degrees. Spray an 9-inch baking dish with cooking spray.

Chop onion and add ground beef. Cook for about 5-8 minutes until browned. Add marinara sauce, oregano and pepper and simmer for about 10 minutes.

Mix ricotta cheese and egg in a small bowl and mix well.

Add one layer of zucchini slices to baking dish. Cover with half the meat sauce.

Add a second layer of zucchini slices. Cover with ricotta mixture and half of mozzarella cheese.

Add a third layer of zucchini slices. Cover with the other half of the meat sauce, half of the mozzarella cheese and the Parmesan cheese. Cover dish with aluminum foil.

Bake for 30 minutes. Remove the aluminum foil and continue baking for 15 minutes until the top is golden.

Laura Thomas Nutrition Communications, LLC used with permission