Butternut squash can be roasted, mashed, baked and can be used in so many recipes. Chuck and I went to a restaurant downtown for restaurant week, the 3 course dinner for 29.95 (part of the proceeds go to Meals on Wheels and Virginia food bank) I had a coffee rubbed, seared filet mignon atop pureed butternut squash with molasses sweet onions on top. It was soooo good.
One time on our many trips to Daniels for happy hour, they have the best happy hour, we had a salad with roasted butternut squash. Of course I had to duplicate that recipe.
Here is how I have perfected it....
1 pound butternut squashed cubed and roasted, you can buy it already cut up in the produce section. Drizzle with a little olive oil, salt and pepper, roast in a 425 degree oven for 20 min.
Any mixed greens you like, just a bowl for one, or a salad bowl full for company.
Roasted red peppers, they come in a jar, or you can roast your own, I haven't done that but I bet Julie has.
Pecans or sliced almonds, just a sprinkle for one or 1/2 cup for a big salad.
Goat cheese crumbled maybe 1/2 cup
3/4 cup olive oil
2 tsp Dijon mustard
3 tablespoons maple syrup
3 tablespoons apple cider vinegar
2 tablespoons minced shallots
salt and pepper
Add greens to bowl, toss with dressing, then add your peppers, nuts and cubed butternut squash. Toss again lightly, serve in bowls, then crumble your goat cheese on top.
This one has no cheese and some red onion. You know me I wing it a lot!! Drives Chuck crazy!