As we fully immerse ourselves into the upcoming season, a culinary refresh is certainly in order. With a slew of fresh ingredients in their prime, there are endless ways to incorporate the season’s harvest in the recipes we’re making. High up on the list of our favorites? Butternut squash. The versatile veggie lends itself to a broad array of creative flavor pairings, often standing in as the focal ingredient of a recipe. Considering the transitional nature of the current season, we coupled the ingredient with summer’s fleeting best—heirloom carrots and purple plums—in a refreshing salad with bold greens. Read on for the easy recipe!
Begin by prepping the butternut squash: Cut it in half and spoon out the seeds from the center.
Preheat the oven to 400F, and line a baking sheet with parchment paper. Peel and cube the butternut squash before roasting it—this will yield a cleaner finish versus simply roasting and then scooping out the inside.
To ensure an even roast, cube the butternut squash so that all the pieces are similar in size.
Place the cubed butternut squash in a bowl and coat it with two tablespoons of olive oil. Sprinkle with salt, pepper, and a dash of paprika and cinnamon, and mix.
Spread the butternut squash cubes over the parchment-lined baking sheet and roast in the oven for 35 minutes or until soft to the touch. Once the squash has cooked, allow it to briefly cool before mixing it in with the salad.
Roasted Butternut Squash and Purple Plum Salad
- 1 cup butternut squash (recipe above)
- 1 bunch kale, roughly chopped
- 1 avocado, cut in half and thinly sliced
- 1 large purple plum, thinly sliced
- 1/2 cup chopped heirloom carrots
- 1 tablespoon of olive oil
- shaved parmesan
- splash of lime
Assemble the ingredients in a large bowl and coat with the olive oil. Sprinkle with salt and pepper, to taste, and garnish with the pepitas and shaved parmesan. Drizzle the salad with a splash of lime, and serve!