Roasted Butternut Squash is like a vegetable baked in heaven.

…and yet, I don’t seem to make roasted butternut squash more often. Butternut squash is mostly used for soups and stews at my place, but a few weeks ago I decided to go for a recipe more suiting for summer, and made a delicious Roasted Butternut Squash Salad. This salad is topped with caramelised onion, feta cheese, pine nuts and a fresh, delicious tahini dressing. Yes, I think you can imagine how delicious this is!

Eat this delicious roasted butternut squash salad as a main or serve it as a side to a summer gathering or barbecue, if wanting to have a green, vegan option too.

THIS RECIPE IS:

• Vegan

• Gluten Free

• Fresh

• Simple to make

• Wonderful to serve either as a main lunch salad or as a side salad to other dishes

• Can be eaten both warm and cold

The best Lemon Tahini Dressing for salads:

Yes, it’s true. This lemon tahini dressing goes so well over salads of various kinds, or if keeping the dressing a bit thicker (like a paste) you can use it in wraps too. You simply just need:

2 tbsp tahini
3 tbsp lemon juice
1 garlic clove
1 tsp agave syrup (or other optional syrup)
Sea salt
Water after own taste (I usually add approx 1 tbsp)

Combine tahini, lemon juice, pressed garlic, syrup, salt and a splash of water to a dressing. Add more water if you want it to get a more runny texture. Store in an air right container in the fridge.

Did I say video?

You can also get this recipe in video form, step-by-step, on my instagram. Tap here for my butternut squash salad reel.

Rosted Butternut Squash Salad with Caramelised Onion and Feta Cheese

INGREDIENTS:
300 g butternut squash
approx 1-2 tbsp olive oil
1 (or 2) pinches of chili flakes
1 tsp sweet paprika powder
1 pressed garlic clove
Sea salt

0.5 red onion
1 tbsp olive oil or butter*
0.5 tbsp sugar

Various greens (spinach, arugula etc)
Feta cheese or chèvre-similar cheese*
Pine Nuts
Tahini dressing (see middle part of this post for recipe)

HOW TO MAKE:

• Heat oven to 200 C (400 F).

• Peel (if you want to) and scrape out the filling and seeds of the butternut squash and cut into 3 cm cubes.

• Place in an oven pan and drizzle over olive oil. Add garlic and spices.

• Roast in the oven for approx 40’ (might need more if you keep the peel on).

• Meanwhile, cut thin slices of the onion and fry in a frying pan with oil. Powder over a little bit of sugar to caramelize.

• When the squash is done, add greens to a plate. Top with the roasted butternut, the caramelized onions, feta cheese, pine nuts and tahini dressing. Finish with some extra sea salt and chili flakes if you want.

*NOTE:

• I’m using vegan products for this recipe.