1 fuji apple, de-seeded and thinly sliced. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. Toss squash and oil on a rimmed baking sheet. Refrigerate for at least 30 minutes or up to 4 days. Cook for 30 minutes, stirring half way through, or until squash is fork tender. 1 lb (500 g) peeled butternut squash, cut into bite-size pieces Preheat oven to 450°. Preheat the oven to 425 degrees. Total Time: 40 minutes. whisk together dressing ingredients. Arrange squash halves, cut-side up, on a baking sheet. Advertisement. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Something this beautiful is equally suitable as a holiday centerpiece as a make ahead lunch. . Drizzle with the olive oil and toss around a bit with tongs to coat. Make Dressing: To a small bowl add dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon fresh thyme and salt to taste. Bake for 30-40 minutes or until squash is lightly browned and softened. Preheat the oven to 400°F. Cook Quinoa. Roasted Butternut Squash Salad Gourmet greens topped with roasted butternut squash, sweet and crunchy walnuts, pepitas, and dried cranberries all paired with a walnut vinaigrette. Roast for 20 minutes, flip, and continue roasting until golden, about 10-15 minutes more. Arrange squash halves, cut-side up, on a baking sheet. Cook for about 15 minutes until it's fully cooked and the water is absorbed. 2 tablespoons red onion, minced. Divide greens between two serving plates. Instructions. Preheat oven to 400 F degrees. Add additional water 1 Tablespoon at a time until desired consistency. Remove from the oven and cool to room temperature. Toss the kale with cranberries. whisk together dressing ingredients. Toss the onion with butternut squash, drizzle with avocado oil and roast for about 20-25 minutes until tender. Organize the squash in a single layer and roast for 25 to half-hour, till the squash is tender, turning as soon as with a spatula. Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Prepare the squash and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine. In a mason jar combine all the ingredients for the dressing and shake until combined. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Preheat oven to 400 levels F. Place the squash on a big baking sheet and drizzle with the olive oil. ⭐ Next, layer greens, apple, carrot, pine nuts, pomegranate, cranberries and goat cheese in a large bowl. Then remove from heat and let cool. To roast the apples: Preheat oven to 425 degrees Fahrenheit. Spread butternut squash on a rimmed baking sheet. Line a large sheet pan with parchment paper (or generously spray it with nonstick cooking spray). Rinse the bowl you tossed the veggies in. Season with smoked paprika, cumin, 1 tsp salt and ½ tsp pepper. Cook Time: 30. Roast for 20 to 25 minutes, until the squash has started to caramelize. 1. Instructions. Add the roasted butternut squash, spinach, goat cheese, pepitas, and dried cranberries. 1/4 cup raw pepitas. On a rimmed baking sheet, toss together squash, 2 tsp. . Layer lettuces and kale onto a platter and then add roasted butternut squash, apples, cranberries, pepitas, gorgonzola, and sliced steak. Sprinkle with the cotija cheese and cilantro and serve. Instructions. Bake for 45 minutes. Serve with warm whole-grain pita bread. Preheat your oven to 400°. Vegetables. Spread evenly on baking sheet and sprinkle with salt. Cut squash into approximately 3/4-inch chunks. Pour dressing over salad and toss to combine, then serve. Preheat oven to 425°F / 220°C. In a small bowl or jar, whisk together the olive oil, vinegar, maple syrup (or honey), mustard, garlic, cinnamon, salt, and pepper. Pour the dressing over the salad and toss until well combined. Let cool. baking pan. On the small sheet, arrange the apple wedges in a single layer. Place the butternut squash on a parchment-lined baking pan and drizzle with extra virgin olive oil and a generous sprinkling of salt and pepper. The butternut squash is tossed with a little bit of maple syrup to enhance the natural . Add red onion, cranberries, pepitas, and thyme. Preheat oven to 350 degrees Fahrenheit. (Note: If all of the squash won't fit easily on one pan with some space, use two sheet pans.) Preheat oven to 425°F. 1. FAQ. Set aside to cool. Preheat oven to 400° F. and line a baking sheet with parchment paper or foil. Yield: 6-8 1 x. Top greens with remaining ingredients; divided equally. Arrange winter squash slices in one layer on parchment. Place on a parchment lined sheet pan and roast until golden and tender. Instructions. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. Sprinkle the olive oil, cumin, salt and pepper over the squash and toss to coat. Combine salad ingredients. In a serving bowl, toss the arugula, black beans and . Instructions. Roast the beets and squash: Wrap the beets individually in aluminum foil. 3 cups cinnamon honey cinnamon roasted butternut squash. For the vinaigrette: In a small bowl, whisk together the oil, vinegar, honey, lemon juice, mustard, pinch of salt, and black pepper. Spread squash out in single layer on sheet. Drizzle with oil, sprinkle with salt. Top it with a drizzle of homemade balsamic vinaigrette for a dish that's sure to impress. 1/2 teaspoon granulated sugar. The kale will turn a bright green color and the bitterness will fade. salt, and 1/4 tsp. Set aside 1/2 cup of pepitas for the salad, reserving the remaining 1/4 cup for the topping. Rinse 1 cup of quinoa in a mesh sieve and put in the sauce pan with 2 cups of water. Preheat the oven to 400 degrees F. Place the butternut squash and apple chunks on a large baking sheet. Step 2. Drizzle with desired amount vinaigrette, starting with a little, making sure to add some chopped shallots to the salad as well and toss to combine. Instructions Checklist. Peel and cube squash into about 3/4" chunks. Heat the oven to 350°F. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast the squash and apples for 25-30 minutes, turning once, until tender. Place the butternut squash on a parchment-lined baking pan and drizzle with extra virgin olive oil and a generous sprinkling of salt and pepper. Toss to combine with squash. Cover and shake well to combine. In a small bowl whisk together the vinaigrette and season to taste with kosher salt. Peel the squash and cut into bite-size pieces. Meanwhile, heat skillet over medium high heat and toast pumpkin seeds in a dry pan until beginning to brown, shaking pan often to prevent burning. In a large bowl, add the spinach, butternut squash, cranberries, and pepitas. One pot, five ingredients, and ready in just 20 minutes, this scrumptious pasta is the ultimate weeknight meal. Roast the squash for 15-18 minutes until golden browned on the edges and fork tender. Drain off excess water, return the wheat berries to the pot and stir in ¼ teaspoon salt. To get enough protein for a vegan dinner, double the pepitas and add 2 cups (12 oz/375 g) cooked quinoa. While the veggies roast, make the dressing. Set aside to cool completely, about 30 minutes. Roast, tossing occasionally, until tender and browned, flipping once, 35-40 minutes. Preheat oven to 400F. Preheat the oven to 400°F. salt and pepper. In a large bowl, massage the avocado into the kale and collard greens (if using). Take advantage of healthy convenience foods, such as pureed vegetable soups, to make a healthy meal in minutes. Allow to cool. Set aside to cool. Add poblano pepper to baking sheet, along with a touch more oil or cooking spray. ⭐ Then, while squash is roasting. Toss to coat. Place bread cubes in a 15x10x1-in. When it starts boiling, lower the heat to medium/low and cover with a lid. Spread squash out in single layer on sheet. Preheat the oven to 400 degrees. Cut squash into approximately 3/4-inch chunks. Add the pumpkin, balsamic vinegar, maple syrup, salt, and dijon mustard to the same bowl you tossed the squash and beets in. Set aside to cool completely, about 30 minutes. Heat the oven to 400 degrees. Build salad: Combine mixed greens, onion, cranberries, and pepitas with beets and butternut squash in a large salad bowl. Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne. olive oil, 1/2 tsp. Remove from oven and let cool a bit. For the spiced pepitas and pecans, in a small bowl whisk together olive oil, maple syrup, cinnamon, cayenne and salt. 1/3 cup pepitas; 1-2 tablespoons extra virgin olive oil; 1 tablespoon avocado oil; . Massaged kale, roasted butternut squash, cranberries and farro pair wonderfully with a sweet onion vinaigrette. Preheat oven to 400°F (204°C). Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour. Rinse quinoa in a fine mesh strainer then transfer to a small saucepan and add 1 cup water and a pinch of salt. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. Set aside to cool. With a range of flavors and textures from sweet to spicy and creamy to crunchy, this show stopping vegetarian salad makes a great main or side. Add to the cookie sheet with the squash. Toss the frozen squash with 2 tablespoons of olive oil, salt and pepper to taste, then separate and spread in a single layer on a large rimmed baking sheet.. Roast for 20-30 minutes or until tender and golden brown. Roast until tender, 45 minutes to 1 hour. Toss the kale with the dressing and massage it a bit. Put the kale in a bowl and pour a bit of the dressing over. Roast 35-45 minutes or until tender and lightly browned . Toss to combine and add more dressing as desired. Toss to coat and bake for 10-15 minutes, or until tender and the edges are browning. Preheat the oven to 400 degrees. kosher salt. Roast until tender, 45 minutes to 1 hour. Season with salt and pepper. Add in pepitas and pecans, mixing well until they're completely coated. Line a baking sheet with parchment paper. Meanwhile make the dressing. View Recipe. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. This salad reflects the season: some roasted winter squash with young, tender greens in a salad that's light, a first course to a spring meal. While the sorghum cooks, roast the pepitas and the squash. Top with a generous amount of roasted butternut squash and beets, then sprinkle with goat cheese, pepitas and sunflower seeds. Season with salt and pepper. Toast the pepitas for 5 to 7 minutes, or until fragrant. Add the roasted butternut squash and any pan juices into the bowl with the quinoa. Place on cookie sheet covered with unbleached parchment paper. Advertisement. Allow to cool to room temperature. Butternut Squash Salad. Tear the Parmesan crisp into bite-sized pieces and . Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 . Combining the complementary flavors of butternut squash, fennel, and walnuts with the earthy-tenderness of whole grain pasta, it's a winner! Place the sweet potatoes and squash on a rimmed baking sheet and drizzle with oil, salt and pepper. Preheat oven to 375 degrees F. Peel squash, then halve lengthwise and scoop out seeds. A tangy maple dressing brings together all of the fall flavors. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss till properly coated. Let saute in olive oil for 1-2 minutes. Prepare the butternut squash: Slice off each end, cut vertically in half, and remove the seeds. Step 2. Slowly whisk in remaining 1/4 cup + 1/8 cup olive oil. Remove and let rest. Instructions. Assemble the salad, in a large bowl place farro, squash, onion, pepitas and kale. Diet: Vegetarian. ⭐ Then, while squash is roasting. Place garlic cloves in the center of a small piece of foil. Place the butternut squash on the tray. Bake the squash for 25-30 minutes, stirring every 10 minutes. Season with salt and pepper, to taste. Look no further than this butternut squash autumn salad! Aleppo pepper or cayenne (optional) 2 cups packed baby spinach or other greens Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Toss to coat then place the squash in the oven and roast for 20-30 minutes or until tender and lightly browned. Drain the red onion then add it to the bowl. Toss the cubed butternut squash on the prepared sheet pan with extra virgin olive oil, salt, and pepper. Remove from heat and allow to cool slightly. 1-2 sprigs basil, leaves finely chopped. Place the squash on the sheet and toss with a tablespoon of olive oil. Preheat oven to 425°. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds . 2-1/2 tablespoons olive oil. Drizzle prepared butternut squash with oil and real maple syrup and toss with salt and pepper. Add the kale and pepitas to the sheet pan for the last 8-10 minutes. When the butternut squash has about 10 minutes left, push the squash to one side of the pan and spread out the pepitas and pecans on the other side. Roast for 40-50 minutes or until squash is soft and edges are brown. Roast the veggies . Remove squash from oven. Toss to coat and then roast for 8-10 minutes or until lightly browned and softened. Bring to a boil; reduce heat to low, cover and simmer just until quinoa is soft and water is absorbed, about 15 to 20 minutes. Toss to combine, adding more dressing as desired. Roasted squash, fluffy couscous, toasted pepitas, and pomegranate seeds come together to create this flavorful fall side. Drizzle with the dressing and toss to coat, adding more to taste. Roast: Preheat the oven to 425 degrees. Add the seeds and boil for 10 minutes. Serve warm as is. Toss the squash with 1 tablespoon of avocado oil, paprika, garlic powder and salt. Meanwhile toast pumpkin seeds on a dry pan for a couple of minutes. Step 1. Fennel is easy to work with, so just slice off the top and bottom and remove the outer layer or two. baking pan; toss with 2 tablespoons oil. Toss the squash with extra-virgin olive oil on the prepared sheet pan. Line one small and one large baking sheet with parchment paper. Both the squash and dressing can be made in advance and stored in the refrigerator for up to 2 days. No need to toss, just rotate the pan halfway through. Toss butternut squash with oil, salt and pepper. Cut the fennel in half top to bottom, and then slice the half down the middle as you see here. Toss with 2 Tbsp. Peel the squash and cut into bite-size pieces. Add sliced red onion or shallots. Place squash in a greased 15x10x1-in. Coat lightly with more oil, salt, and pepper. Toss butternut squash with 1 ½ Tablespoons olive oil and then brown sugar and salt. of the oil, 1/2 tsp. salt, cumin, and black pepper. 1/2 small red onion, finely chopped. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Coat a large baking sheet with 2 tablespoons of olive oil. Put the kale in your salad bowl. Cook the squash: Place over racks in the upper and lower thirds of your oven. Place the whole chili on the tray as well. Place spiralized squash and apple on a rimmed baking sheet. Spread the squash cubes out in a single layer, then place in the preheated oven and bake 15 minutes. Season with lime juice, lime zest, and salt to taste. Preheat oven to 400 degrees and place rack in upper third of oven. Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Instructions. 1. Bake for 15 minutes. Add more vinaigrette if needed. Toss till properly coated. Add salad greens to large bowl. Preheat oven to 375 degrees F. Peel squash (see comments above about peeling butternut squash), then halve lengthwise and scoop out seeds. pepper. Serve cauliflower over butternut squash puree with pepita macha, toasted pepitas, and baby mustard greens. ⭐ Finally, top with warm roasted squash and drizzle with dressing. Bake 10-15 minutes or until toasted, stirring twice. Turn heat to low heat and let olive oil, garlic, and onion simmer for 10-15 minutes. Instructions. Cool the squash then add it to the salad with the remaining salad ingredients. Instructions. Make dressing: Combine all ingredients in a blender or food processor, slowly adding in oil until dressing is well combined. Penne with Butternut Squash and Fresh Fennel. Add the butternut squash and chickpeas in a single layer out on a parchment-lined baking sheet. Spread out onto a baking sheet. Toss well. The Salad: Preheat the oven to 375 degrees F. Lightly coat a baking sheet with cooking spray. Preheat the oven to 325 degrees F. Pat the seeds dry with a paper towel once more . We enhance the flavor of boxed butternut squash soup with curry powder, then top it with irresistible halloumi cheese. Toss with pepitas and serve. Place the butternut squash, onion, 2 tablespoons olive oil, and ¼ teaspoon kosher salt on a rimmed baking sheet, tossing to combine. Preheat the oven to 375 degrees, and then line a baking sheet with a Silpat or parchment paper. Roast the squash until tender when pierced with a fork, 25 to 30 minutes. Season with salt and pepper to taste. Bake the squash until tender and caramelized, 15-20 minutes, turning once throughout. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. 1 medium butternut squash. Spread on baking sheet and bake 15-20 minutes, or until tender. Preheat the oven to 425 degrees F. On a baking sheet, toss together the butternut squash, 1 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Roast the squash in a single layer for about 15-20 minutes or until tender, tossing it around once with a spatula. Place on a lined sheet tray and roast until golden brown and tender throughout (about 20-25 minutes). In a large bowl combine the escarole, bacon, apricots and pepitas with the butternut squash. Scale: Print. Spray or drizzle the diced butternut squash with olive oil and season with kosher salt and black pepper. Place squash and chickpeas on a sheet pan. Transfer to a silicone mat-lined baking sheet and let cool completely, 5 minutes. Organize the squash in a single layer and roast for 25 to half-hour, till the squash is tender, turning as soon as with a spatula. Roasted squash, fluffy couscous, toasted pepitas, and pomegranate seeds . Preheat the oven to 350°F/ 177°C. Coat one large or two small baking sheets with 2 tablespoons oil total. Box Lunch includes: A fresh baked roll with butter, fresh cut fruit cup, a delicious cookie, bottled water, utensils and napkin. Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Peel and chop butternut squash into evenly sized cubes. serve with apple cinnamon vinaigrette. Top with butternut squash, goat cheese, apple, pecans, dried cranberries and pepitas. Add the kale, broccoli slaw, radishes, cranberries and pumpkin seeds to a large bowl. Preheat the oven to 400 degrees F. Spread squash cubes in a single layer on a baking sheet, then drizzle with olive oil, salt, and pepper. Instructions. Add the washed and chopped kale to a large bowl. . Advertisement. Remove from oven and let cool a bit. Instructions. Season with salt to taste and let it cool off completely. Step 3. Assemble Salad: To the bowl with the farro add roasted butternut squash, cranberries, pepita seeds, fresh arugula and maple dijon dressing. In a screw-top jar combine red onion, cider vinegar, oil, honey, and a dash salt. Ingredients. Makes about 3/4 cup dressing. Spread cooked quinoa on a tray or baking sheet and allow cooling to room temperature (quinoa . Butternut Squash Salad with Farro and Pepitas. Whisk until smooth. Instructions. Step 3. Serve immediately. 2. Add all ingredients for the dressing into a mason jar, close tightly, and shake until all ingredients are combined. Make a dressing by combining olive oil, vinegar, mustard, maple syrup, salt and pepper. Roast in oven for 10 minutes. Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Drizzle the dressing over the quinoa while still warm and stir to combine. Homemade candied pepitas are spiced with cinnamon, cayenne and nutmeg. Roast the beets and squash: Wrap the beets individually in aluminum foil. Toss everything together with the vinaigrette and . Meanwhile, mix the pepitas, maple syrup, cinnamon, 1 teaspoon olive oil, and ¼ teaspoon salt in a small bowl. The salad and dressing will each last covered and refrigerated for up to 3 days. Place on a parchment lined sheet pan and roast until golden and tender.

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