Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash & brussel sprout salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted butternut squash & brussel sprout salad is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Roasted butternut squash & brussel sprout salad is something which I have loved my entire life.
Watch how to make this recipe. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and. Place butternut squash halves on a large baking sheet flesh side up.
To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butternut squash & brussel sprout salad:
- Make ready 10 brussel sprouts
- Make ready 1 med butternut squash
- Make ready 1 cup toasted pumpkin seeds (I used pine nuts)
- Prepare 1 small red onion thinly sliced
- Get 1 small package of goat cheese
- Prepare 1 cup golden raisins
- Make ready 1 package mixed greens (or your favorite lettuce)
Once your skin-on butternut squash has cooked, the skin should peel away with relative ease. Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it's elegant to eat and easy to prepare. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.
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.
Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). 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. Brush with melted butter; sprinkle with seasonings.
So that is going to wrap this up with this special food roasted butternut squash & brussel sprout salad recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
