1437. Butternut Half Salad

Admittedly, I was hesitant to serve a roasted half butternut squash in this manner. Turns out, it made for a great meal, bursting with flavor, texture, and just so happens to be accidentally vegetarian (vegan if you omit the cheese). I love the charred carmelized butternut squash bits as the roast. Combined with peppery rocket leaves, tangy sun-dried tomato, and unctuous goat cheese, the celebration does not end there.
Thrown in some luxurious toasted pinenuts and whip up a quick balsamic dressing, this recipe quickly became a personal favorite.



Ingredients: serves 4

2 butternut squashes
salt, pepper
olive oil
4 handfuls rocket leaves
1/2 cup sun-dried tomatoes
200g goat's cheese
1/4 cup pinenuts, toasted

Balsamic dressing:
2 Tbsp balsamic vinegar
1 tsp honey
1 tsp salt
1 tsp dijon mustard
4 Tbsp olive oil




Method:

Carefully cut the butternut squashes in half lengthwise and scoop out the seeds and threads.
Rub inside and out with olive oil, salt, and pepper and place flesh-side donw on a roasting tray. Roast at 380F for up to an hour.
To make the dressing, whisk all the ingredients together.
To serve, place the butternut squash halves, still warm or room temperature, on your serving dish flesh-side up. Place the handfuls of rocket over it, and sprinkle over it the drained and sliced sun dried tomato, roasted pinenuts, broken chunks of the soft goat cheese, and finally drizzles of the balsamic dressing.

صحة و عافية