BIT TE R G RE ENS SAL AD WITH BUT TERNUT SQUASH AN D ROA S T ED S EED S SERVES 4 | 30 MINUTES OR LESS
You’re probably used to discarding seeds when you cook butternut squash. But in Austria, many people do just the opposite, ignoring the sweet orange flesh in favor of the prized, protein-rich seeds. This recipe uses both to best advantage, but don’t just save the seeds for sprinkling on salad. Any time you’re cooking winter squash, roast the seeds with a bit of oil and salt, and perhaps a sprinkle of cayenne, until golden and crispy. They make for a great, energydense snack. Squash Salad
Dressing
1 butternut squash 2 Tbs. olive oil, divided 1 tsp. salt, divided 5 cups arugula or watercress 1 3 cup dried cherries ⁄
1 3 cup olive oil ⁄ 1 ½ Tbs. balsamic vinegar 1 clove garlic, minced (1 tsp.)
1 To make Squash Salad: Preheat oven to 425˚F. Peel and halve squash, scoop out and rinse seeds, and toss seeds with 1 Tbs. olive oil and ½ tsp. salt. Spread in single layer on baking sheet, and roast 25 minutes, or until seeds are golden and crunchy. 2 Meanwhile, peel and cut squash into 1-inch cubes, transfer to separate baking sheet, toss with 1 Tbs. olive oil, and season with salt, if desired. Roast 20 minutes, or until fork-tender, turning halfway through. 3 To make Dressing: Shake together all ingredients in small jar. 4
Place greens in large salad bowl and mix in half of Dressing. Cool squash on pan 5 minutes, then spoon over salad, garnishing with seeds and dried fruit. Drizzle with remaining Dressing.
PER 2-CUP SERVING 248 CAL; 2 G PROT; 20 G TOTAL FAT (3 G SAT FAT); 17 G CARB; 0 MG CHOL; 409 MG SOD; 6 G FIBER; 6 G SUGARS
42 MAY 2016
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