Raspberryfisher's Blog

notes on fishing & travel

Butternut Squash Salad

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I am trying to expand my skills with exciting vegatables, so here is last weeks good Butternut Squash Salad.

  • Butternut Squash – skinned and cubed – 3/4″
  • 1 tbsp Maple Syrup
  • 1c Dried Cranberries
  • 1+c Arugula
  • 1c Pine Nuts, lightly toast
  •  2c Apple Cider * 1 tbs Cider Vinegar
  • 1 Small-Medium Onion, thin slice
  • 1tbsp Honey Mustard (we like Schneiders)

The challenge with cooking on instinct, is proportions is fluid and suits the desire and need at the time, to compliment the dinner.

  1. Preheat oven to 400°F.
  2. Coat squash covered in olive oil and add maple syrup. Lightly season with salt and a little pepper.
  3. Roast squash for 20 minutes, turn once.
  4. Add in Cranberries for 5 minutes.
  5. Remove from oven and in an colander, let any excess oils drip off.
  6. With the squash still warm (but not hot), mix in the Arugula and Pine Nuts.Challenge is too cook the squash, but not too much that it becomes a soft pulp.
  7. Prepare vinegarette, by combining cider, vinegar and onion.
  8. Reduce over heat the vinegarette to less than a 1/4c.
  9. Remove from heat and whisk in mustard.
  10. Extract alll onions and add into the salad.
  11. Add vinegarette to desired taste and texture.

Works best with pork loin and lamb. Depending upon preparaton, the salad can compliment seafood. As it is sweet with a little kick, for a wine look to a Riesling or Gewurztraminer.



Written by raspberryfisher

2011/12/24 at 19:15

Posted in Salads, Weekend Cooking

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