Fall and winter salads never get old in this household. This roasted butternut squash is my treasured squash of choice to integrate in warm salads. This boldly colored beauty is low in fat, fiber packed , loaded with carotenoids and other essential vitamins/minerals. Save the seeds, they make one scrumptious snack! Drizzle a little olive oil, dash of salt and pepper, in the oven and you’re good to go. Satisfy that random midday cravings.
The butternut squash is also exceptionally easy to cook. Feel free to peel or just slice down the middle, take out the seeds and cook as desired. I almost always oven roast them. It is very fleshy and provides the well needed substance in hearty soups, like this pinto beans and butternut squash soup ,salads, desserts, purees and more.
There are so many other squashes that you can use. Any winter squash will work and you can also easily substitute with sweet potatoes. Want to substitute Kale? Go with greens that maintain a little bit of their structure when cooked like collards or turnip greens. Spinach wilts a little too much for this recipe but you are welcome to use it.
This dish definitely left a sweet note on my taste buds. The roasted butternut squash also complements the robustness of the kale wonderfully.
Roasted Butternut Squash and kale salad
Ingredients
- 1 medium butternut squash washed peeled and diced into ~1/2 inch cubes ( 3 cups)
- 2-4 sage leaves
- 2/3 cups semolina couscous cooked according to package direction
- 1/4 cup sliced onions
- 1 bunch of kale (wash and roughly chop)
- 2 Tbsp Essiespice Tamarind Oh (Or any sweet tamarind sauce)
- 2 tsp pineapple balsamic (or lemon juice)
- salt and pepper to taste
- 1 Tbsp smart balance olive oil spread (Or any high heat cooking oil)
Instructions
- Preheat oven to 400
- In a large fry pan melt olive oil spread, add sage leaves, stir and cook for about 1 minute. Turn heat off. Add squash and TamarindOh sauce. Mix well. Transfer to a baking sheet and bake at for 30 minutes or until tender
- Then, heat oil in a large fry pan and sauté onions for 1-2 minutes. Add chopped kale, 1- 2 Tablespoons of water, cover and  cook for about 3 minutes (most of the water should've evaporated) until just tender . Add balsamic and stir.
- Combine with couscous and finally add oven roasted squash , stir gently.Season to taste and enjoy
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