Remember that butternut squash you roasted to make my Pumpkin Cheesecake Brownies? I know you didn’t use all of the squash, unless you went cray cray and quadrupled the recipe. I can understand if you did, those brownies were so yum, I blinked and the plate was practically empty! Lol. Niws, I used my leftover squash to make this beautiful oven roasted pumpkin salad and so can you ;)
I may have mentioned my love for pumpkins before but let me just explain why they’re just so great! First of all I’m a greedy shopper. Some people get the same effect when they go grocery shopping whilst hungry, for me it’s more of a 24/7 thing. When I’m shopping I just see so much potential in the goodies around me. I look at bananas and I’m thinking hmm I could do a banana cream pie, banana tarte tatin, banana milkshake or maybe just banana bread. I actually buy bananas ahead of time just to let them wither so I can make banana bread a few weeks down the road. Hmmm saying that out loud makes me sound a lil crazy doesn’t it…
But back to pumpkins, one of the great things about pumpkins is that they can be kept forever! So even if I binch shop and buy too many (you can never buy too many), they’ll still be great many weeks later. And they’re just soooo versatile. Be it soup, salad, pie, cake, brownies, pancakes or whatever you can make so many yummy things with them. There are many different types of pumpkins with their own distinct flavor, some are nutty, some sweet, some not so sweet, but I def have a weak spot for butternut squash and those cute lil round ones which you can just eat with skin and all.
For this salad all you do is put your veggies in the oven and roast them so they get that sweet caramelized flavor. Then you peel and cut them up. Toss them with some dressing and dig in. Doesn’t sound too bad does it ;)
Ingredients (serves 4)
1 butternut squash, quartered
1 sweet potato, washed
200 gr chestnut mushrooms, quartered
1 medium onion, cut lengtwhise
100 gr baby roma tomatoes
salt & pepper
1 small clove of garlic, finely grated
2-3 tsp honey
juice of half a lemon
1-2 tbsp olive oil
Preheat oven at 200 C.
Prepare two baking trays by splashing some olive oil around. In one tray place the squash skin down and add the sweet potato.
In the other tray arrange mushrooms, onions and tomatoes so they aren’t touching. Sprinkle some freshly ground salt & pepper on the mushrooms then place both trays in the oven. The tray with pumpkin & sweet potato get the lower rack of the oven and the mushies and such the middle rack.
Let the mushrooms and tomatoes roast for about 20 min and the pumpkin about 40 min.
Halfway through I flip over the pumpkin and sweet potato so they get roasted on both sides.
Once roasted you can either let it rest and make a cold salad or blister your fingers by peeling of the skin ;)
Make the dressing by mixing garlic, honey, lemon juice and olive oil together.
Toss all veggies in a bowl, drizzle the dressing on top and enjoy!
If you liked this recipe, be sure to check out my other recipes here.