Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted butternut squash & brussel sprout salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Roasted butternut squash & brussel sprout salad is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Roasted butternut squash & brussel sprout salad is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted butternut squash & brussel sprout salad:
- Make ready 10 brussel sprouts
- Get 1 med butternut squash
- Make ready 1 cup toasted pumpkin seeds (I used pine nuts)
- Make ready 1 small red onion thinly sliced
- Get 1 small package of goat cheese
- Get 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.
Steps 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. Halve squash lengthwise; remove and discard seeds.
So that’s going to wrap it up for this special food roasted butternut squash & brussel sprout salad recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
