Preheat oven to 375 degrees F. Line 2 large baking trays with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared trays. Drizzle with the light olive oil and season with salt and pepper. Roast in oven for 45-50 minutes or until golden brown and tender. Set aside to cool.
My favorite salad to make this time of year.
And any time of the year.
Thanks to my lovely friend introducing this recipe to me one night as it was accompanied next to some pumpkin ravioli, I have made traditionally made this awesome salad around the holidays for the past 2 years now. This year for Thanksgiving was no exception. It’s simple, healthy, and tasty with the tang of a homemade garlic mustard dressing. The recipe calls for pine nuts but since those things have been more expensive than gold lately, candied pecans, walnuts, or pumpkin seeds do the trick just fine. Dried cranberries or fresh pomegranate seeds would also be nice in this. Some crumbled goat cheese, perhaps. But butternut squash and spinach = two of my top favorite things in life. I couldn’t live without them. And you shouldn’t either.
Roasted Butternut & Green Bean Salad
recipe from here
1 medium butternut squash, peeled, deseeded, and cut into 3cm wedges
1/4 cup olive oil
sea salt & freshly ground black pepper
24 ounces green beans, topped, halved diagonally
1/4 cup more olive oil
1 garlic clove, crushed
1 tbsp white balsamic vinegar
2 tsp balsamic vinegar
2 tsp dijon mustard
5 ounces baby spinach leaves (or more?)
1/2 cup nuts (pine, walnut, pecan, pumpkin)
Meanwhile, cook the beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain. Refresh in a bowl of iced water. Drain well.
Whisk together the extra virgin olive oil, garlic, combined vinegars and mustard in a small bowl. Taste and season with salt and pepper.
Place the squash, beans and spinach in a large serving bowl. Drizzle with the balsamic dressing and gently toss to combine. Sprinkle with pine nuts and serve immediately.