I love winter squash.
Acorn, butternut, spaghetti squash, pumpkin, you name it. And this is the time of year for it so I’m in full swing.
I realized recently just how many squash recipes I have. So over the coming weeks I’d like to share some of my very favorites - sweet, savory, traditional (winter squash soup) and…………not so much (fruit roll-ups anyone?).
The first recipe is actually the newest, and from one of my favorite blogs.
I made it the other night for the boys and my parents and it was declared, unequivocally, a home run. It was super easy and required no more than chopping up the vegetables and sticking them in the oven.
Here we go!
Roasted Fall Salad
from How Sweet It Is
1 small butternut squash, peeled and chopped
2 apples, chopped
1/2 red onion, chopped
1 c. (generous) chopped brussels sprouts
2 T. olive oil
salt and pepper
1/4 c. crumbled or diced feta cheese
Preheat oven to 400 degrees.
Put squash, apples, brussels sprouts and onion in a large bowl – toss with olive oil and season with salt and pepper. Lay in an even layer on a parchment-lined baking sheet. Roast for 45-50 minutes, tossing every 15 minutes.
Remove vegetables and let cool for 5 minutes. Return veggies to bowl and toss with feta and chopped parsley. Serve immediately.