Butternut squash is my all time favourite type of squash. It’s super delicious and multi purposeful PLUS it’s not crazy huge like some other types of squash so I actually have a chance of carrying it home without breaking my arms. (Always a big plus.)
So naturally now that it’s in season, I tend to eat butternut squash every single day. My favorite way to eat it is just roast it and enjoy it with literally whatever I have: it pairs nicely with other vegs, quinoa, pasta, tofu etc. It can even be used it sweet things like pumpkin smoothies or porridges when smashed: pumpkin & cinnamon porridge is one of my fall favourites.
Today’s recipe is one of my quick favorites: butternut squash & nectarine salad. The squash turns into amazingly tasty and hearty when you roast it in the oven and salt it lightly. Serve with fresh leafy greens (kale’s my fav, but you do you), nutty quinoa and juicy nectarines, and you’re all set for the fall season. This salad is great both hot and cold. I tend to prepare all the ingredients ready at once and then just store in fridge & assemble once I get hungry.
Butternut squash & nectarine salad (serves 4)
- 1 medium butternut squash
2 ripe nectarines
2 dl uncooked quinoa
vegetable broth cube
couple handfuls of mixed salad & leafy greens (i.e kale)
3 tbsp lemon juice
3 tbsp olive oil
to garnish: roasted sunflower seeds, dried cranberries, walnuts etc. (whatever tickles your fancy!)
Start by preheating oven to 200 degrees celsius. Cut the squash into half and place halves on a baking sheet. Bake for 25 minutes or until done. Sprinkle some salt on top of the squash and cut the halves into 2cm wide strips (or whatever shape you like). Remove the skin of the squash by gently pulling or cutting with a sharp knife. Let cool.
Cook quinoa following package instructions. Spice up the quinoa with a vegetable broth cube, or by cooking it in vegetable broth if you have it in hand. Let quinoa cool.
Lightly wash the nectarines and salad. If you’re using big leafy greens, chop them smaller and massage lightly (just gently rub them with your fingers to make it easier to eat). Slice the nectarines and place them in a bowl with salad. Mix in the cooled quinoa.
In a separate small bowl, mix together lemon juice, olive oil and a good pinch of salt. Pour into the nectarine salad mixture and stir up lightly. Top with butternut squash chunks and garnishments of your preference. Enjoy immediately!0