I first made this salad for Canadian Thanksgiving, and have enjoyed it multiple times throughout October and November. This recipe was found on the CBC.ca site in the “Cookbook Club” section where it was sourced from Linda Haynes and Devin Connells book Two Dishes. You can find the recipe here: http://www.cbc.ca/consumer/story/2009/10/07/f-cookbook-club-linda-haynes-squash.html.
Cooking Time – 45 minutes
Level of Difficulty – Medium
Ingredients
1 large butternut squash
2 tsp olive oil
3 tbsp liquid honey (warm)
½ cup chopped walnuts
2 tbsp freshly squeezed lemon juice
½ tsp kosher salt
½ tsp ground black pepper
Mixed greens (enough for 6 starter servings – around 6 cups)
½ cup crumbled feta
1. Preheat oven to 400°F.
2. Cut open the squash and remove the seeds/filling with a spoon as well as the skin
3. Slice squash into ½ inch slices
4. Toss the squash and olive oil in a large bowl
5. Line a baking sheet with parchment paper
6. Spread squash pieces out and brush with half the honey
7. Bake squash for 15 minutes
8. Remove from the oven and flip pieces of squash over; brush again with the remaining honey
9. Bake for another 15 minutes, or until the squash is cooked through.
10. While the squash is baking, place the walnuts in a small ovenproof dish (we used a toaster oven) and bake for about five minutes at around 400F (until lightly roasted)
11. Whisk together the lemon juice, a bit of olive oil (taste as you mix it) and salt and pepper
12. Toss the mixed greens with the vinaigrette in a large bowl and place on serving plates.
13. Top with three to five slices of squash and sprinkle with walnuts and feta and a touch more salt and pepper
Serve while the squash is still warm.
Enjoy!
- Allison
