I love fall!! The beautiful colors, the perfect weather, the smell of autumn and who can forget all of the amazing food! I love all of the soups, stews, and chili, and the fresh fall produce. Harvesting and canning all of my garden produce and making fruit leathers and fruit chips. It is just a cozy time of year and my favorite season!
I want to share a recipe that I found in our local newspaper, gosh probably about a year ago now. With the exception of the oil and salt and pepper, all of it can be grown in the garden so it is a great way to use up the last bits of your garden and I used quite a bit from mine this last time I made it.
Butternut Squash Salad
- 1 butternut squash* (you can sub just about any squash in, like acorn or even sugar pumpkin.
- 1 cup corn kernels (fresh or frozen)
- 1 jalapeno, seeded and diced
- 1-2 fresh tomatoes (depending on size), cubed
- 1 Tbsp + 1 tsp extra virgin olive oil
- 1/2 tsp salt and 1/4 tsp pepper
Preheat oven to 400 degrees. Slice 1/2 inch off the top and bottom of your butternut squash, peel all of the skin off with a vegetable peeler. Cut squash in 1/2 lengthwise, scoop seeds out, cut in 1/2 width-wise. Cut 1-inch sections the long way (so they look like fries) then cut into 1-inch cubes. Toss with 1 tablespoon olive oil, salt & pepper. Place on baking sheet and roast for 25 – 35 minutes., flipping or stirring after 15 minutes to ensure even cooking.
10 minutes before your squash is done heat a medium sauce pan over med heat with 1 tsp olive oil. Heat the oil until it starts to shimmer then add the corn and jalapeno (it should sizzle when it hits the pan). Saute until warmed through (maybe about 5 minutes). Add your tomatoes and heat those through (30 – 60 seconds). Remove from heat, add your squash and toss together. Taste test and add additional salt and pepper if needed.
* if you don’t have the time or the desire to cut and roast the squash you can purchase frozen butternut squash already cubed. Add it to the pan at the same time you would add the corn and jalapeno.
Makes a great side dish to some grilled chicken or pork tenderloin!
Wishing you a Wildly Vibrant Day!