Roasted butternut squash salad

Delight in the flavors of autumn with this vibrant roasted butternut squash salad. Enjoy the perfect blend of sweet and savory notes in every bite.

Ingredients:

• 3 tablespoons pine nuts
• 1 medium butternut squash 
• 4 tablespoons (1/2 stick) butter 
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan, plus more if needed 
• 1/4 cup olive oil 
• 1 tablespoon balsamic vinegar 
• 6 cups mixed salad greens 

Instructions:

1. Preheat the oven to 190 °C.
2. Place the pine nuts in a small skillet on low heat and gently toast them, stirring occasionally, until they turn golden brown and emit a pleasant smell, approximately 2 minutes. Remove from heat and set aside.
3. To start preparing the butternut squash, cut off the ends, then peel off the tough skin using a sharp knife or a vegetable peeler. Halve the squash lengthwise, scoop out the seeds with a spoon, and cut the flesh into cylindrical pieces before dicing them into cubes.
4. In the meantime, liquefy the butter in a small skillet or saucepan over low heat. Skim off any foam that forms on the surface. Transfer the diced squash to a bowl, pour the melted butter over them, season with salt and pepper, and mix well.
5. Arrange the squash pieces on a baking sheet with raised edges and bake, giving the sheet a few shakes during the cooking process, for 25 to 30 minutes. Increase the temperature to 200 °C and continue roasting until the squash becomes crispy and develops a golden brown color on the edges, for an additional 15 minutes or so. Allow to cool for 5 minutes, then add the Parmesan cheese and the toasted pine nuts.
6. Combine the olive oil with the balsamic vinegar in a bowl, season lightly with salt and pepper, and drizzle half of the dressing over the salad greens. Toss the greens gently, add the roasted squash mixture, and toss lightly again. Serve the remaining dressing on the side. Garnish with extra Parmesan cheese, if desired.

Summary:

• Calories: 1478 kcal
• Fat: 128 g
• Protein: 26 g
• Carbs: 74 g
• Potassium: 2433 mg
• Magnesium: 286 mg