i brake for squash, part one: roasted fall salad
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!
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
chopped parsley
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.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2011/10/19/i-brake-for-squash-part-one-roasted-fall-salad/
