Roasted herbed butternut squash and cubed Ancient Grain bread drizzled with honey Dijon dressing over hearty salad greens.
1 lb. Butternut Squash, peeled, seeded and diced to 1-inch
2 Tbsp. Olive Oil
Kosher Salt and Black Pepper, to taste
2 tsp. Finely Chopped Rosemary
6 slices Ancient Grain bread, cut to 1-inch squares
Mixed Winter Greens
Honey Dijon Dressing
3 Tbsp. Olive Oil
2 Tbsp. White Wine Vinegar
1 tsp. Dijon Mustard
Pinch of Kosher Salt
1 tsp. Honey
Preheat the oven to 425 degrees and line a baking sheet with parchment paper or foil.
In a mixing bowl, toss the squash with 2 tablespoons olive oil, salt, pepper and chopped rosemary. Transfer the diced squash to the sheet before tossing the bread in the same bowl with the leftover dressing.
Roast the squash for about 20 minutes until fork tender. Halfway through, turn the squash on the sheet. Incorporate the dressed bread and finish roasting.
In a small bowl, whisk the ingredients for the dressing until emulsified.
Arrange the squash and croutons on a bed of greens. Drizzle with Honey Dijon Dressing and sprinkle with chopped pistachios to serve.
Prep: 15 min
Cook: 20 min
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