Are you tired of the same old same recipes for butternut squash soup, lasagna, risotto and pasta? Well, I have something a little bit different for you.
Remember I wrote about a butternut squash salad I had during lunch with Cathy at Cowgirl Creamery? I decided to try and replicate it at home. But of course I had to make a few changes...plus, I could not remember if the butternut squash in Cowgirl Creamery's salad was raw or cooked.
This really not a recipe. It's just a combination of a few ingredients: butternut squash, toasted almond slivers and dried cherries.
Warm Butternut Squash Salad with Almonds and Dried Cranberries.
First, peel your butternut squash. I used one of the peelers I have from freelancing for Robyn. But obviously any peeler would do. Just make sure it's sharp.
By the way, before I continue, check out my little organizational system: I use my refridgerator and magnetic hooks to organize some of the things that I use often. Like it? I find it incredibly useful.
Back to the salad...using a box grater, grate butternut squash. That counts as exercise, right? Doesn't it look like Cheddar?
Then chop parsley and toast almonds.
Lastly, heat a bit of olive oil in a pan and saute butternut squash for about 5 minutes. Season with salt and pepper and add parsley, cranberries and almonds. Mix. Serve hot, at room temperature or cold.
Check out one of my new bowl: I bought it at Crate & Barrel outlet with Linda. Isn't it adorable? The other ones are yellow, light blue and red. I'm sure you'll see them on this blog soon enough :)
This is a great dish for vegans and vegetarians or any meat lovers who want to try something a bit different. I actually had leftovers (cold!) for breakfast.
Of course there are many variations: use dried cherries or dates, instead of almonds use pine nuts or pistachios, and you can always add fun spices like cumin, chili powder or cinnamon. You can also use carrots instead of butternut squash or even sweet potatoes.