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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Butternut Squash Salad with Pistachios and Golden Raisins Recipe

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This recipe for Roasted Butternut Squash Salad with Pistachios and Golden Raisins is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups peeled and cooked butternut squash, cubed (1/2 inch)
3 T. olive oil divided
1 T. fresh lemon juice
1 tsp. honey
1/2 cup toasted and chopped pistachios
1/3 cup golden raisins
Sea salt
Freshly ground black pepper
Directions:
Directions:
Preheat oven to 400º. Combine squash, 1 T. olive oil and 1 tsp. sea salt on an aluminum foiled-lined rimmed baking sheet. Toss to coat. Bake for 20 - 25 minutes until tender, stirring after 15 minutes. Transfer to wire rack to cool. Whisk lemon juice, honey, remaining olive oil, 1/2 tsp. of salt, 1/2 tsp. pepper in a small bowl and set aside. Combine spinach, squash, pistachios and golden raisins in large bowl. Drizzle with dressing and toss.

 

 

 

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