Please enter the email you’re using for this account.
Butternut squash is a very versatile vegetable with a sweet and nutty flavor. You can serve this dish as is or as a salad component. You’re going to want to try all the options here. We loved them all. Serves 8 as a side dish, 10-12 as a salad
2 and 1/2 pounds (1.13 kilograms) butternut squash, peeled and cubed
3 tablespoons olive oil
3 tablespoons brown sugar
1 full tablespoon Manischewitz Honey
salt, to taste
pepper, to taste
1 teaspoon Gefen Ground Ginger
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper
3 cooked beets, cut into small cubes
romaine lettuce, shredded
1/2 avocado, cubed
handful pomegranate arils
1/2 cup Gefen Mayonnaise (low fat is fine)
2 tablespoons olive oil
3 scallions, green and white parts, sliced
2–3 cloves garlic
salt, to taste
pepper, to taste
small handful fresh parsley
1 teaspoon fresh lemon juice or Heaven & Earth Lemon Juice
1 tablespoon Manischewitz Honey
2 tablespoons water
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Combine oil, brown sugar, honey, and seasonings in a medium-sized bowl. Mix well. Add butternut squash cubes and toss until well coated.
Arrange in a single layer on the baking sheet. Roast for 30 minutes, rotating the pan after 15 minutes and mixing once or twice during the roasting time. After 30 minutes, the cubes should be soft and nicely browned. Remove from oven and cool slightly.
Option 1: Serve the butternut squash cubes warm or hot as a side dish. Option 2: Blend all dressing ingredients together in the food processor fitted with the knife attachment. Layer salad vegetables in rows on a square platter — beets, squash cubes (at room temperature), lettuce, and avocado. Sprinkle pomegranate arils over the lettuce. Drizzle dressing over all. Option 3: Serve the salad vegetables layered in a salad bowl, starting with beet cubes on the bottom (to prevent the other components from turningred). Serve dressing on the side. Adjust vegetable quantities to your liking.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Please log in to rate
Reviews