Franco’s Butternut Squash Salad: A fun, easy, fall recipe to help you to incorporate autumn squash into your diet, and reap all the amazing health benefits that glorious gourds possess.
Butternut Squash Salad
- Butternut Squash – 1 medium sized, peeled and seeded
- Sugar – 1 1/2 Tablespoons
- Salt – a good pinch or two
- Extra Virgin Olive Oil
- Garlic – 2-3 cloves, lightly smashed and peeled
- Sherry Vinegar – 1 Tablespoon
- Fresh Thyme – leaves, 1/2 teaspoon chopped for dressing the salad and 2-3 whole sprigs to add when baking the squash.
- Black Pepper – coarsely ground ( to taste)
- Pumpkin Seeds – 2 Tablespoons
- Dried Cherries – 4 Tablespoons
- 2 Parchment-lined baking tray
- Preheat oven to 400°F
- Using a vegetable peeler, shave the butternut squash halves crosswise into strips, as if peeling a carrot.
- Place strips into a mixing bowl and sprinkle with the sugar and a pinch of salt.
- Toss well and let sit for 10-15 minutes
- Once oven is preheated, add the crushed garlic to the bowl along with a few sprigs of fresh thyme.
- Drizzle in in some olive oil, just enough to coat the squash. Divide and spread the squash mixture in a single layer onto the 2 parchment-lined baking tray.
- Bake for 7-10 minutes, or until the edges begin to curl and slightly brown.
- Remove and let cool completely before dressing the salad.
- Once cool, remove the garlic and thyme sprigs. Add the cooked strips to a salad bowl.
- Sprinkle with the sherry vinegar, chopped thyme, and fresh cracked black pepper.
- Toss carefully. Adjust seasonings, if necessary.
- Garnish with the dried cherries and pumpkin seeds and serve.
Tip – This dish can also be made without cooking the squash. Simply follow all instructions and omit the baking. It is delicious as a raw salad and even quicker to make.