Yeah!!!! It’s Fall and what’s not to be happy about? Other than the slight reminder that winter is right around the corner, but that can’t change the fact that…..1). It’s absolutely gorgeous around here. 2.) It’s back to making soups all the time. 3.) Pheasant and woodcock season has begun, which means bliss for our GSP and my husband who are actively stocking up for the winter. 4.) It’s time for roasting and slow-cooking all those vegetables we forgot about all summer 5.) It means pulling out all our cozy, chunky sweaters again. Shall I go on? I think you get the gist….
‘Tis the season of squash and there are a great many things to be done with these starchy friends but I love the sweetness derived from roasting them. While heat can diminish the nutritive value of some vegetables, fear not! Roasting maintains a great deal of the vegetable’s nutrients, especially when you use a good quality oil like extra virgin olive oil.
This is a super simple recipe that can be made even easier by buying pre-cut butternut squash, or marinating the onions the day before. Otherwise it’s a throw-together that is substantial enough as a meal of it’s own or as a side.
You can also use any greens here so feel free to play around. Baby spinach would be a nice substitute. I personally like to add the squash while still warm from the oven, so that the salad wilts just a bit, especially during the colder months.
Happy fall, I hope you’ve had a chance to jump in some leaves.
Ciao for now,
- 1 butternut squash, peeled, seeded and cut in 1 inch cubes
- 3/4 cup raw pumpkin seeds
- 2 Tbs mustard seed grain
- 1/3 cup olive oil
- 2 Tbs maple syrup
- Enough mixed greens to make it a "salad" (spinach would work nicely as well, or baby kale)
- 1 Red onion, thinly sliced
- 1/4 cup red wine vinegar
- heavy pinch of salt and pepper
- Crumbled goat cheese (optional)
- For the Vinaigrette
- 1 Tbs dijon mustard
- 1/3 cup olive oil
- Mix with vinegar leftover from red onion mixture
- Preheat oven to 400 on roast setting if possible.
- Toss the cubed butternut squash in a bowl with olive oil, mustard seeds, maple syrup and salt and pepper. Coat well.
- Transfer to a lined parchment paper baking sheet, spreading evenly and place in oven.
- Let roast for 30-40 minutes, tossing occasionally to ensure equal cooking.
- At the same time on a separate baking dish, roast raw pumpkin seeds for 10-12 min.
- Meanwhile, let sliced onion marinate in 1/4 cup red wine vinegar for up to 5 hours, the longer the better.
- Prepare your vinaigrette, I like to do this right in the bowl that I will be using to serve the salad.
- Mix mustard and a couple teaspoons from the vinegar from the onions until blended, slowly add olive oil and mix well.
- Once squash and pumpkin seeds have roasted, remove and add to greens (if you wanted a warmer salad, add immediately, otherwise you can wait for it all to cool)
- Drain red onions and add to salad.
- Add crumbled goat cheese if using.
- Toss until well coated.
- Depending on how much squash you want in your salad, you may have extra.
- I let my red onions marinate for 5 hours which makes them a bit sweeter and less tangy.