This was one of my new recipes for 2017
and, like the creamy Sunflower Seed Olive Oil Dressing, is a
variation from Heidi Swanson's 101cookbooks.com recipe for RoastedPumpkin Salad as it appeared in the November 2012 issue of YogaJournal. The recipe, at is appeared in Yoga Journal, had been on my
list to try since 2013, but for one reason or another, I would miss
the season for local pumpkin, only to find myself waiting for next
year. Done with waiting, I chose to use butternut squash. Impatient
to try this recipe, I used quartered medium red onions as they were
faster to prepare than the other options supplied.
Roasted Butternut Squash with Red
Onions (makes approximately 2 servings)
3 cups of 1-inch butternut squash,
peeled and cubed
12 tiny red onions or shallots, peeled,
or 3 medium red onions, peeled and quartered
Extra-virgin olive oil
- Place oven rack on middle rug and preheat oven to 375 degrees farenheit.
- In a large bowl, toss the squash in a generous splash of olive oil and turn onto a large baking sheet.
- Using same bowl, toss the onions with a bit of olive oil, and turn onto same baking sheet.
- Roast for about for about 45 minutes, flipping once or twice during roasting, until squash is soft and easily pierced with a fork, and the onions are deeply colored, caramelized soft when also pierced with a fork.
- Remove from oven and serve as is as a side dish or place on a bed of dark greens and top with Sunflower Seed Olive Oil Dressing.
Roasted Butternut Squash with Red Onions
atop Kale with
Sunflower Seed Olive Oil Dressing
atop Kale with
Sunflower Seed Olive Oil Dressing
