With temperatures still hovering around the mid 30s and clouds still spitting out some very unwelcomed snow flakes, one can’t help but wonder if summer would ever show its sunny face! At least one thing is certain; winter salads never get old in this household. 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.
They are 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, salads, desserts, purees and more. This dish definitely left a sweet note on my taste buds. The squash also complements the robustness of the kale wonderfully.
Visually inspect and feel when buying squash and any other vegetable. Make sure its firm all around and has no blemishes. Smell it too, I do it all the time. Don’t pay for something you won’t use!
Essiespice sweet and spicy Signature sauce , Tamarind Oh! was used to marinade the squash prior to roasting.
Roasted Butternut Squash and kale Salad w/ Couscous
- 1 medium butternut squash, washed peeled and diced into ~1/2 inch cubes ( 3 cups)
- 2/3 cups semolina couscous (cooked according to package direction)
- 1/4 cup sliced onions
- 1 bunch kale (washed and roughly chopped)
- 2 Tablespoon TamarindOh! sauce
- 2-4 sage leaves
- 2 teaspoons pineapple balsamic (or lemon juice)
- Salt & Pepper to taste
- ~ 1 Tbsp Smart Balance olive oil spread
- In a large fry pan melt olive oil spread, add sage leaves, stir and cook for ~ 1 min. Turn heat off. Add squash and TamarindOh sauce. Mix well. Transfer to a cookie sheet and bake at 400 for 30 minutes or until tender. ( Wash fry pan for next step)
- Heat oil and sauté onions for 1-2 minutes. Add chopped kale, 1- 2 Tablespoons of water, stir cover and cook for about 3 minutes (most of the water should’ve evaporated). Add balsamic and stir.
- Combine with couscous, season with salt and pepper. Finally add oven roasted squash , stir gently. Season more with salt and pepper to taste if necessary.
- Serve warm.