Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash & brussel sprout salad. One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper.

Roasted butternut squash & brussel sprout salad is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Roasted butternut squash & brussel sprout salad is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

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

Luckily, the best way to roast butternut squash might be the simplest. Get delicious butternut squash recipes including butternut squash cake, butternut squash soup, butternut squash casserole and more butternut squash recipes. Halve squash lengthwise; remove and discard seeds. Sweet and Spicy Roasted Butternut Squash — Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.

Steps 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. 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. Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.

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