ROASTED BUTTERNUT SQUASH BREAD SALAD
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
Provided by Colu Henry
Categories salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
- While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
- While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
- Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
GREEK-STYLE BUTTERNUT SQUASH
Make and share this Greek-style Butternut Squash recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and soften onions.
- Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
- Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
- Add honey and seasoning.
- Cover and simmer until squash is tender, stirring occasionally.
GREEK PANZANELLA SALAD
Here is my Greek Bread Salad using local seasonal Fall vegetables. If you cannot find Butterscotch pears you can substitute any pears in your area. The brown Bosc pear is a good substitute. Have fun with this recipe, you can also add any greens you like.
Provided by Mary Papoulias-Platis
Categories Salad
Number Of Ingredients 10
Steps:
- On a parchment lined sheet tray, spread out the butternut squash and toss with the olive oil, oregano, salt and pepper.
- Bake in a 350 degree oven until tender, but not mushy, about 30 minutes.
- Cut the bread into cubes, and place on a sheet tray. Sprinkle with olive oil,salt and pepper. Bake in a 400 degree oven until crispy, but soft inside. Cool.
- Once the squash and bread is cooled, combine them in a large bowl.
- Add the pomegranate seeds, walnuts, olives, and Greek Herbal dressing (below) and fold in gently.
- Adjust for seasonings. Sprinkle with dressing.
SQUASH, FETA & BULGUR SALAD
Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
- Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
- In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.
Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
BUTTERNUT SQUASH CAPRESE SALAD
We have some vegetarians in the family. This salad is great to add vegetables to our holiday meal!
Provided by MSLIB5
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
- Bake in the preheated oven until tender, 25 to 30 minutes.
- Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
- Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 45.1 g, Cholesterol 15.1 mg, Fat 29.8 g, Fiber 10.1 g, Protein 9.7 g, SaturatedFat 6.9 g, Sodium 213 mg, Sugar 8.1 g
GREEK STYLE SPAGHETTI SQUASH SALAD
An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 8 side servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
- In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
- In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
- Cover and chill for at least 1 hour before serving.
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