My friend sent me this recipe from 'Can You Stay for Dinner,' yesterday morning and I simply had to have it for dinner last night. It was fantastic.
This was a great meal after being chilly all day, coming home to a cold drizzle and a lazy Friday night catching up on my shows.
I altered a few things but for the most part followed her directions closely.
Autumn Butternut Squash Salad
1 butternut squash, peeled and chopped (I did about 1/2" by 1/2" pieces)
1 apple, peeled and chopped (about the same size, I used a Fuji apple)
1 small yellow onion, thinly chopped
Small handful of kale, chopped
2 tbls extra virgin olive oil
Pinch of sea salt
Pinch of pepper
Pinch of garlic
1/4 cup water
1/4 sour cherries, chopped
2 tbls scallions, minced
Toss the squash, apple, onion, kale, oil with the seasonings and bake at 350° for 35 minutes. Add in the water, cherries and scallions and toss the salad around so that the pieces that were on top are on bottom and vise-verse so that it bakes evenly and the kale doesn't burn. Bake for about another 35 minutes.
Delicious! There are so many possibilities with this dish. I think next time I would add some different seasoning like cinnamon and nutmeg, maybe a sprinkle of pecans... mmm!