Monday, November 24, 2014

Butternut Squash Salad

I posted the ingredients to today's challenge earlier today - Butternut Squash, Dill, Pecans & 5 Spice.

Keeping it simple for #MeatlessMonday 

Adorable little squash, I peel it over a paper towel 

To cut down on the moisture that exudes out of the flesh once you start peeling it 

All done and I even kept all my knuckle skin, this time 

Skins and seeds are treats for the Girls tomorrow 

The color of the flesh is radiating nutrients 

Diced the same size so they cook evenly

Dill oil - 1/4 cup Grapeseed oil, 2 garlic cloves, 1 tablespoon No Salt seasoning 

Blended in my NutriBullet 

Mixed in with the diced squash and spread on a 1/2 sheet pan in a single layer, into a preheated 425° F oven for about 20 minutes then turn over and return to the oven for another 15-20 minutes or until fork tender 

In the meantime, I saute the pecans in coconut oil with 1 teaspoon of 5 Spice seasoning 

Rinse and spin baby greens 

Add baby hot house cucumbers, cipollini onions, radishes, scallions and homemade dijon and dill dressing (grapeseed oil, red wine vinegar, No Salt seasoning, dill, dijon in a mason jar 'all shook up') 

Dressed greens topped with roasted butternut and topped with toasted pecans 

A tasty meatless dinner for the first Cooking Challenge, can't wait to see what everyone makes using these ingredients.

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