Warm Roasted Butternut Squash Salad by Allison
I’m a sucker for squash. Really truly! The first year I arrived in Prague, there didn’t seem to be any butternut squash around the city. Maybe it is because I wasn’t “in the know” and didn’t know where it was available. The next year, it miracously arrived at Tesco in random spurts. I’d hear a co-worker talking about making butternut squash soup for dinner and I’d ask where they picked it up and by the time I got there 24 hours later, there was no trace of those tasty butternut squash left in the produce aisles. But now, thanks to the farmers and farmers markets, we seems to have an abudance of this lovely orange squash to consume! Lucky us!
I like making this warm salad on a crisp autumn day when the oven warms the kitchen and the aromas from the oven fill the rooms in my apartment. I picked up a large butternut squash from the Holesovice market along with some red peppers, garlic and goat chesse for this dish.
Warm Roasted Butternut Squash Salad
adapted from Smitten Kitchen
1/2 large butternut squash peeled, cored and cubed into 1 1/2 ” pieces
3 red peppers, deseeded and deveined, cut into chunks
1 can of rinsed chickpeas (15 oz)
2-3 garlic cloves, minced
olive oil for drizzling
salt and pepper
fresh goat cheese for the top
flat leaf parsley, 3 Tbsp. chopped finely
Pre-heat oven to 220 degrees Celsius.
Combine butternut squash cubes, red pepper cubes, chickpeas and garlic in a bowl and drizzle with olive oil. Sprinkle with salt and pepper. Spread on a roasting pan and roast uncovered for 20-25 minutes or until soft. Remove from oven and add parsley and goat cheese. Mix and enjoy!