for the longest time butternut squash intimidated me. i finally developed the courage to cook with it and have loved it ever since. it’s a staple in our kitchen now. we also eat a lot of sweet potatoes, so it’s a nice way to mix it up and still get those vitamin-rich complex carbs.
i’m still not quite past the intimidation factor with artichokes, though…crazy, right? i’ll get there soon enough. i think my next venture will be spaghetti squash. i’m feeling brave in the squash department.
butternut squash and pomegranate salad
- 2 cups butternut squash, chopped
- 1/2 red onion, diced
- 1/4 cup sunflower seeds
- 1 tbsp. red wine vinegar
- 1 tbsp. maple syrup
- 1 tbsp. extra virgin olive oil
- 1/2 tbsp. dried thyme
- 1/2 cup pomegranate seeds
heat oven to 425 F. you can either buy pre-cut butternut squash (available at trader joe’s – so much easier!) or roast it yourself. if you are going to buy a whole butternut squash, peel the skin with a sharp knife and cut into cubes. in a bowl, throw together the squash, onion, and sunflower seeds. in a separate bowl, combine the vinegar, maple syrup, and olive oil. mix well. immediately transfer to the squash mixture. prepare a pan by coating it in cooking spray. pour the salad into the pan and roast for 30 minutes. mix and flip half way through. remove from the oven, let cool about 5 minutes, and add the pomegranate seeds. serve immediately.
this dish goes great alongside fish… especially salmon or tilapia. enjoy!