Butternut squash salad
Indulge in the savory delight of roasted butternut squash combined with fresh greens, tangy goat cheese, and a drizzle of balsamic vinaigrette. Perfect for a flavorful dining experience.
Ingredients:
- 1 small butternut squash, halved, seeded and peeled
- 1 1/2 tablespoons sugar
- coarse kosher salt
- extra virgin olive oil
- 2 garlic cloves, peeled and smashed
- 1 tablespoon sherry vinegar
- 1/2 teaspoon thyme leaves
- coarsely ground black pepper
Instructions:
- Using a mandoline or a vegetable peeler, cut the butternut squash halves into thin strips horizontally (aim for a thickness that allows them to be bent into a "u" shape). You should have around 6 cups of strips.
- Arrange the strips on two baking sheets. Sprinkle sugar and season generously with salt. Allow them to rest for at least 20 minutes. Preheat the oven to 220 °C.
- Drizzle olive oil over the squash strips and garlic cloves, using just enough to coat them. Mix well to ensure both sides are coated. Bake until the edges start to curl (some might lightly brown) and the strips are slightly cooked through (a slight crunch is desirable), for about 8 to 10 minutes. Take out of the oven and let them cool down.
- Collect the squash strips and place them on a serving platter. Sprinkle with vinegar, thyme, and pepper. Gently toss. Taste and adjust the seasoning, adding more oil, vinegar, and salt if necessary.
Summary:
- Calories: 263 kcal
- Fat: 5 g
- Protein: 4 g
- Carbs: 57 g
- Potassium: 1097 mg
- Magnesium: 106 mg