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.
Season the squash halves with salt, pepper and cinnamon. Then set on a baking sheet and roast for 40 minutes or until fork tender.
Once the squash is cooked and cooled to warm, cube the halves into bite-size pieces.
Now, mix in the pecans and dried cranberries. Then toss with the dressing made up of the left over oil, maple syrup and vinegar.
This dish is served warm, so I like to wait to sprinkle on the feta cheese just before serving.
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!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 1 large butternut squash
- 1 c. dried cranberries
- 1/2 c. pecans chopped
- 1/4 c. grapeseed oil
- 1/4 c. crumbled feta cheese
- 2 tbsp. maple syrup
- 2 tbsp. red wine vinegar
- 1 tsp. salt
- 1/2 tsp. coarse black pepper
- 1/2 tsp. cinnamon
Ingredients
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- Pre-heat oven to 400 degrees F.
- Peel and remove the seeds from the squash.
- Rub the squash down on all sides with grapeseed oil. Reserve two tablespoons for the dressing.
- Sprinkle squash with salt, pepper and cinnamon.
- Roast split side up for 40 minutes or until fork tender.
- Mix the remaining oil with the syrup and vinegar. Set aside.
- Chop the squash into small chunks.
- While still warm, stir the cranberries, pecans and squash together in a large bowl.
- Pour the dressing onto the salad and toss well.
- Sprinkle with crumbled feta cheese before serving warm.
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