Salads, Soups & Stews

Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Ingredients:
1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of EVOO
2 tablespoons of Honey Ginger Balsamic
1 teaspoon sea salt
freshly ground pepper

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup  + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup EVOO or Mushroom Sage Olive Oil
1/3 cup + 1/3 cup ricotta, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

Directions:

Preheat the broiler or oven to 500 F. and adjust the rack to the highest position in the oven.  Combine the EVOO and Honey Ginger Balsamic in a bowl large enough to hold the butternut squash.  Whisk to combine thoroughly.  Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet.  Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup  + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup EVOO or Mushroom Sage Olive Oil
1/3 cup + 1/3 cup ricotta, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.  Process until the paste is fine in consistency.  Season with salt and pepper to taste.

To Assemble

Arrange the butternut squash on a decorative platter.  (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm.

Serves 4-6

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