By Kelly Bogard
About this time every year, I start to stock up on butter. Not because I’m afraid of a shortage, but because I use it in a lot of my holiday cooking. But for everything I use it in, I try to find a dish to include that is a bit healthier. It’s my way of attempting to balance things out.
I look for good tasting veggies with some vitamins to help keep my energy up during this busy season, too. This week, the “butter” I’m working with is super tasty and filled with vitamins C, E and B6. And it’s also low in calories and fats.
For Warm Butternut Squash Salad, you will need…
1 large butternut squash
1 c. dried cranberries
1/2 c. pecans, chopped
1/4 c. grapeseed oil
1/4 c. feta cheese crumbles
2 tbsp. maple syrup
2 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. coarse black pepper
1/2 tsp. ground cinnamon
Roasted Butternut Squash is tasty all on it’s own with just a little salt, pepper and cinnamon. But adding some sweet and tart flavors can really take the flavor up a notch.
Start by preheating your oven to 400 degrees. While the oven is heating, peel and seed the squash. Then, rub it all down with grapeseed oil. Be sure to save about two tablespoons for the dressing, though.
The is a great addition to any meal and the fall colors and flavors are wonderful this time of year. Maybe you can add it to your Thanksgiving line up next week. There is plenty to share. From all of us at Texas Table Top, enjoy!