Honey-Roasted Squash with Crumbled Feta and Walnuts
This divine autumn salad is an easy addition to your Thanksgiving dinner.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 lb butternut squash peeled, seeded and cut in 1/2-inch slices
- 2 tsp extra virgin olive oil
- 3 tbsp liquid honey warm, divided
- 1/2 cup chopped walnuts
- 2 tbsp walnut oil
- 1/2 tsp kosher salt
- 1/4 tsp Freshly ground black pepper
- 6 cups baby mixed greens or mâche
- 1/2 cup crumbled feta
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Turn and brush with the remaining honey. Bake for another 15 minutes, or until the squash is cooked through.
- While the squash is baking, place the walnuts in a small ovenproof dish and bake for about 5 minutes, or until lightly toasted.
- Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
- 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.
