Recipe: Delicious Roasted butternut squash & brussel sprout salad

Roasted butternut squash & brussel sprout salad. Browse new releases, best sellers or classics. Free delivery on eligible orders Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter.

Season with salt and black pepper. Arrange coated butternut squash on a baking tray. ROAST BUTTERNUT SQUASH RECIPES Roasting brings out butternut's earthy flavour - slightly charred and caramelised on the outside and soft and sweet inside. You can cook Roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted butternut squash & brussel sprout salad

1. Prepare 10 of brussel sprouts.
2. You need 1 of med butternut squash.
3. Prepare 1 cup of toasted pumpkin seeds (I used pine nuts).
4. You need 1 of small red onion thinly sliced.
5. You need 1 of small package of goat cheese.
6. It's 1 cup of golden raisins.
7. Prepare 1 package of mixed greens (or your favorite lettuce).

It's delicious enough to eat on its own or as a side; add seeds, nuts and cheese for extra texture and flavour. Roast squash and aubergine moussaka Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Remove the cinnamon and tuck in! Make sure there is a little room between the squash pieces to help them roast and get golden brown.

Roasted butternut squash & brussel sprout salad step by step

1. 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..
2. Add your mixed greens.
3. Peel the outside of your butternut squash and dice into small pieces. Toss in a little bit of oil and salt and pepper..
4. Roast in a 375 ° oven for 25-30 mins or until soft..
5. Toss all your remaining ingredients into the bowl. Add your favorite dressing (I use a homemade maple balsamic which I will post soon).
6. Top with goat cheese and enjoy..

Enjoy roasted squash in bowls, on salads, blended into soups, or as a side to nearly any main! Try butternut squash in a creamy soup, comforting risotto or simply roasted for a healthy autumnal recipe. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper.