Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roasted butternut squash & brussel sprout salad. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really 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. I removed the skin of the squash and then cubed it. Place butternut squash halves on a large baking sheet flesh side up.
Roasted butternut squash & brussel sprout salad is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Roasted butternut squash & brussel sprout salad is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted butternut squash & brussel sprout salad:
- Make ready 10 brussel sprouts
- Make ready 1 med butternut squash
- Prepare 1 cup toasted pumpkin seeds (I used pine nuts)
- Make ready 1 small red onion thinly sliced
- Prepare 1 small package of goat cheese
- Prepare 1 cup golden raisins
- Get 1 package mixed greens (or your favorite lettuce)
Sometimes it helps to have a visual, and we. Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes. Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil it's just wonderful - crispy and caramelized on the outside, soft and creamy on the inside.
Instructions 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.
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. This is my favorite way to eat butternut squash - A pat of butter or coconut oil, sprinkles of cinnamon and sea salt, and you have a healthy and delicious dessert or side! I know this is a very simple recipe, but it's something I've been enjoying immensely lately, so I wanted to share! How To Roast Butternut Squash (Halves) While butternut squash cubes are great for breakfast hash, frittatas, and mixed into a salads, butternut squash halves are great for creamy soups, mashing or making stuffed butternut squash.
So that’s going to wrap this up with this special food roasted butternut squash & brussel sprout salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in 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!
