Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash & brussel sprout salad. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. Place butternut squash halves on a large baking sheet flesh side up. Our roasted butternut squash soup is deliciously decadent, topped with crispy pancetta and toasted pine nuts for extra texture.

Roasted butternut squash & brussel sprout salad is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Roasted butternut squash & brussel sprout salad is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook roasted butternut squash & brussel sprout salad using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted butternut squash & brussel sprout salad:

1. Take 10 brussel sprouts
2. Prepare 1 med butternut squash
3. Take 1 cup toasted pumpkin seeds (I used pine nuts)
4. Make ready 1 small red onion thinly sliced
5. Make ready 1 small package of goat cheese
6. Prepare 1 cup golden raisins
7. Make ready 1 package mixed greens (or your favorite lettuce)

Luckily, the best way to roast butternut squash might be the simplest. Add roasted squash and potatoes and pour over chicken broth. Halve squash lengthwise; remove and discard seeds. These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash.

Instructions to make Roasted butternut squash & brussel sprout salad:

1. Pull the outer layers of the brussel sprouts and put into the bowl. When you get to the center of the brussel, cut into thin slices and also add to the bowl.
2. Add your mixed greens
3. Peel the outside of your butternut squash and dice into small pieces. Toss in a little bit of oil and salt and pepper.
4. Roast in a 375 ° oven for 25-30 mins or until soft.
5. Toss all your remaining ingredients into the bowl. Add your favorite dressing (I use a homemade maple balsamic which I will post soon)
6. Top with goat cheese and enjoy.

They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. Wonton wrappers instead of pasta make these ravioli incredibly easy. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Using a large, sturdy knife to cut ends from the butternut squash. Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other.; Cut the squash in half lengthwise.

So that is going to wrap it up with this exceptional food roasted butternut squash & brussel sprout salad recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!