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19 delicious butternut squash recipes

Once you have have roasted, toasted, puréed, or even microwaved butternut squash, it can be used to make salads, soups, pastries, pasta dishes, and even pie.

17. Roasted squash and cashew salad

Beyond The Peel
This recipe is inexpensive, fast, and most importantly, delicious. Toss mixed greens with roasted squash and cashews, scallions, a red chili, and cilantro.

By France Morissette, Beyond The Peel

Serves 2

4 cups mixed greens (we used young kale, mustard greens, small beet greens, and red lettuce)
2 cups squash, roasted* and cubed
2 scallions or green onions, cut on a diagonal
1 red chili, thinly sliced
1 handful cilantro
1/4 cup roasted cashews

Place 2 cups of mixed greens in two bowls. Top each with 1 cup of roasted squash, half the scallions, half the chiles, cilantro, and cashews. Drizzle with the yogurt lime dressing. Voila, done and delicious!

Yogurt lime dressing
1/3 cup plain full fat yogurt (use coconut cream as a vegan substitution)
1 tablespoon honey, raw is best (Vegans can substitute 2 tablespoons agave syrup)
1 tablespoon fresh lime juice
1 teaspoon ginger, grated
1 teaspoon lime zest
salt and pepper

Place the yogurt, honey, lime juice, ginger, lime zest in a bowl. Whisk until smooth. Season with salt and pepper.

*To roast the squash, preheat the oven to 375 degrees F. Peel the squash using a sharp knife or peeler. Cut the squash in half, scoop out the seeds and cube into 1-inch squares. Toss the squash with 1 tablespoon of olive oil and spread onto a baking sheet. Season with salt and pepper and bake until tender. Approximately 45 minutes.

Read the full post on Stir It Up!

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Mark Sappenfield
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