Recipe 1: Warm Butternut Squash Salad
Recipe 2: Butternut Squash Risotto
Autumn and Winter are perfect times of year for squash recipes. They’re in season and easy to get at the market – and also just have a nice cozy home feeling to them.
I recently saw a recipe for warm butternut squash salad. It called for roasted squash over arugula topped with a warm apple vinaigrette. I didn’t have arugula or apple cider, so I decided to make my own version of a warm butternut squash salad.
- 1 butternut squash
- olive oil
- maple syrup
- cherry tomatoes
- sesame balsamic vinaigrette (optional)
- Peel and chop butternut squash into bite size pieces.
- On sheet pan, toss squash with 1-2 tablespoons olive oil, 1-2 tablespoons maple syrup, salt and pepper. Roast in oven @ 425 degree for 15 mins. Turning 1/2 way thru roasting.
- While squash is roasting, cut figs in half (remove top) and sauté with 1/2 teaspoon sugar, 1 teaspoon honey, and a splash of water until tender.
- Mix cherry tomatoes, figs, and squash together. Plate.
- Optional topping (I would recommend!) – heat sesame balsamic vinaigrette and drizzle over fruit and veggies.
For the butternut squash risotto, I went straight from the book (The America’s Test Kitchen book!).
It was SO good! The really unique part of this recipe for me was the homemade butternut squash broth that was added to cook the rice.
It did take me a little longer than the recipe suggested to cook the rice thoroughly, but other than that it was SPOT ON! Rich but somehow still delicate in taste. The risotto flavor was beautifully enriched with the butternut squash, and still very authentic to original risotto texture and flavor.
I also love the saltiness that the parmesan added and the hint of the sage and nutmeg. This will definitely be a new regular in my kitchen.