But(ternut) this Salad, Though

A couple of weeks ago, I awoke for the strongest craving for butternut squash. The need for that Carmelized savoury goodness just could be stopped. The weird thing was I had never tasted butternut squash before…so why was I craving it? I imagine this is what being pregnant must be like.

Naturally, I listened to my body and hauled a butternut squash home. Having never roasted one, I turned to Ina for help. I immediately filed this experience under “totally overrated.” First, the thing is hard AF. My most giant of knives wasn’t happy. Then, I tried peeling it. Laughable, really. Finally, I just threw the whole thing in the oven and let it cook so it was soft enough to pry out of the damn squash seashell.

A week later, I saw that this is a thing. Pre-cut squash in a plastic seashell. Damnit.

While you roast your damn butternut. Make some salad dressing. It will require honey and make sure not to zap it in the microwave more than a couple seconds or your honey bear will experience nuclear side effects just like this.

More honey flavour in this bomb goat cheese. Highly recommend for your salad. Also, something I rarely eat.

A salad that is nearly IG ready.

<Oprah voice> Carmelization is happennnnnnninggggg!

The finished product is actually worth the effort and has been my go to salad this fall.

But(ternut) This Salad, Though

  • An ounce or two of honey’ed goat cheese
  • Toasted nuts
  • arugula
  • Apple cider vinaigrette
  1. Preheat oven to 400.
  2. Open package of butternut squash. SO MUCH EASIER.
  3. Toast your nuts over low heat if you havent. That is to say, toss some nuts in a nonstick pan and move around over medium heat until they smell  nutty. Maybe 5 minutes. DON’T BURN THEM.
  4. VERY LIGHTLY coat squash with olive oil. Sprinkle with sea salt. Spread on pan in a single layer and roast for 7 minutes. Move them around with a spatula and then roast another 8isih minutes. Until you see some carmely crunchy bits. **NOTE:  Caution high water content:  these will steam your face. Open oven with caution.
  5. Toss all salad ingredients together and lightly coat with apple cider vinaigrette.

Apple Cider vinaigrette

  • 3/4 c. olive oil
  • 1/4 c. apple cider vinegar
  • 2 T. water
  • 2 T. honey
  • 1.5 tsp. salt
  • 1/4 tsp. pepper
  1. Mix it all together and shake it up to combine.



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