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Butternut Squash Salad Recipe

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This recipe for Butternut Squash Salad, by , is from Family Cookbook, 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!

Carol & Craig Piernot


3 tablespoons walnuts
1 medium butternut squash 
1 tablespoon butter and 3 Tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan, plus more if needed 
6 cups mixed salad greens arugula or spring mix or fresh spinach blend of greens
Can add
cooked sliced steak, or chicken breast, or some portabella mushrooms.
fresh chopped cranberries or dried cranberries or raisins
sliced cucumbers

1/4 cup olive oil 
1 tablespoon balsamic vinegar
Salt and Pepper if desired

Preheat the oven to 400 degrees F.
Put the walnuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Set aside off heat. Or microwave about 1 minute or so.

To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
Meanwhile, melt the butter with oil in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with salt and pepper and toss to combine.
Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, 25 to 30 minutes. Roast the squash until it is sizzling and golden brown around the edges. Set aside to cool for 5 minutes, then add the Parmesan and toss together. Toss in the walnuts.

Prepare greens, add squash and meat and cranberries and cucumber if desired. Add squash.

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