Honey-Roasted Squash with Crumbled Feta and Walnuts

Honey-Roasted Squash Recipe Thanksgiving
Honey-Roasted Squash with Crumbled Feta and Walnuts
Print Recipe
Honey-Roasted Squash with Crumbled Feta and Walnuts
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half the honey. Bake for 15 minutes.
  2. Turn and brush with the remaining honey. Bake for another 15 minutes, or until the squash is cooked through.
  3. While the squash is baking, place the walnuts in a small ovenproof dish and bake for about 5 minutes, or until lightly toasted.
  4. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
  5. Toss the mixed greens with the vinaigrette in a large bowl and place on serving plates. Top with 3 to 5 slices of squash. Sprinkle with walnuts and feta and a touch more salt and pepper. Serve while the squash is still warm.
Recipe Notes

Excerpted from Two Dishes by Linda Haynes and Devin Connell Copyright © 2009 by Linda Haynes and Devin Connell. Photograph Copyright © 2009 by Douglas Bradshaw. Excerpted by permission of McClelland & Stewart. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.