Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash & brussel sprout salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. Place butternut squash halves on a large baking sheet flesh side up. 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 & brussel sprout salad is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Roasted butternut squash & brussel sprout salad is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook 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
- Get 1 med butternut squash
- Make ready 1 cup toasted pumpkin seeds (I used pine nuts)
- Prepare 1 small red onion thinly sliced
- Take 1 small package of goat cheese
- Get 1 cup golden raisins
- Make ready 1 package mixed greens (or your favorite lettuce)
Add roasted squash and potatoes and pour over chicken broth. Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
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.
Halve squash lengthwise; remove and discard seeds. Butternut squash is a fall staple. The deep orange squash is super versatile and works well as roasted butternut squash soup, as a bacon butternut squash side, or is pretty perfect on its own. Sweet and Spicy Roasted Butternut Squash — Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha. Our roasted butternut squash soup is deliciously decadent, topped with crispy pancetta and toasted pine nuts for extra texture.
So that’s going to wrap it up with this special food roasted butternut squash & brussel sprout salad recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
