If you googled Butternut Squash recipes, chances are you are either going to find a soup or a roasted side dish at the top of your feed. This vegetable makes awesome soup; it also happens to be the perfect ingredient in hearty Fall salads, scrumptious quick breads, and effortless dips. Butternut squash is versatile, delicious, and vibrant. Needless to say, its subtle nutty flavor and hearty flesh make it the it autumnal vegetable to feast with. Did I mention it is good for you?
For the month of October, butternut squash will take the center stage at Tasty Plan. It will be the main ingredient in four delicious plant-based recipes that will have you rethinking this vegetable’s potential.
To spearhead this series I want to teach you how to make a scrumptious roasted salad that will bring you to tears. This is what salads should taste of: seasonal vegetables, bold flavors, complex texture combinations. Warm, sweet, and aromatic, this salad is bursting with flavor. Roasted squash, crispy chickpeas, charred cabbage, and sweet raisins are tossed in lemon juice and olive oil. I mean, I don’t want to brag, but this is beyond delicious. The vegetables are tossed in dukkah, then roasted in a hot oven until tender and perfectly crisp. The combination of sweet fennel seeds, cumin, and sesame seeds coats each vegetable outer skin and permeates the kitchen with the exotic perfume of the Middle East. Each bite, a combination of robust flavors that pair perfectly with each other. The squash’s nutty flavors pair beautifully with the earthiness of chickpeas. Its sweetness is balanced out by the acidity of the lemon juice and herby-ness of the parsley. Did I mention how good the raisins taste when slightly warm and tossed in light, acidic vinaigrette?
You have to make this. I promise, you will love it.
The Perfect Fall Roasted Salad
Cook time 1 hour
- 1 small butternut squash
- 1 can chickpeas, drained and rinsed
- ½ small purple cabbage
- 1 tbsp. dukkah
- 1 tablespoon olive oil
- 1 hefty pinch of salt
- ¼ cup golden raisins
- juice of ¼ lemon
- ¼ cup fresh parsley, chopped
Preheat oven to 400 degrees Fahrenheit. Place a large piece of parchment paper onto a baking sheet. Set aside until ready to use.
Using a sharp knife, slice butternut squash into two long halves. I like to use a heavy knife and a pestle to hammer the knife through. Cut each half in two. Using either a peeler or a knife, peel off skin. Cut the flesh from each quarter into 1” cubes. Place butternut squash cubes on a baking sheet. Drain and rinse chickpeas. Cut cabbage into eights. Place chickpeas and cabbage onto baking sheet. Add dukkah, pinch of salt, and olive oil to vegetables. Using clean hands or a large spoon, toss until everything is evenly coated.
Place baking sheet in oven and roast for 40-45 minutes. Chickpeas should be golden and squash soft and crisp around the edges.
Remove from oven. Add juice from a quarter of a lemon and about a small handful (about ¼ cup) fresh parsley, and raisins. Toss and serve immediately. Keeps in the refrigerator for a couple days. Preheat prior to serving.