Recipes
Autumn Salad with Sweet Mesquite BBQ Roasted Butternut Squash
Author:
Jennifer Boada
Servings
4
Prep Time
10 minutes
Cook Time
30-40 minutes
Ingredients
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1 medium butternut squash (about 2 lbs)
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Olive oil (just enough to coat squash)
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Wind-Blown Sea Salt, to taste
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2 tsp Sweet Mesquite BBQ
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2 cups cooked quinoa or farro
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4 cups arugula, loosely packed
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⅓ cup Pomegranate arils (optional)
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¼ cup pepitas or chopped nuts, toasted
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Your favorite vinaigrette, to taste (I love a mustard-based dressing here!)
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2 oz goat cheese, crumbled
Directions
Preheat oven to 400°.
Cut off both the top and bottom ends of the squash, then remove skin with a vegetable peeler. Cut the squash lengthwise and remove seeds with a spoon. Cut into 1-inch pieces.
Place cubed squash onto a baking sheet. Coat with olive oil, salt, and Sweet Mesquite BBQ. Toss all the ingredients together and spread squash in a single layer.
Roast for about 25-35 minutes, turning at least once during cooking, until squash is tender and lightly caramelized. Let cool.
Combine quinoa, arugula, cooled butternut squash, pomegranate arils and toasted pepitas or chopped nuts in a large serving bowl. Toss everything with your favorite vinaigrette, then top with crumbled goat cheese.