Butternut squash with Granny Smith salsa
This dish is so simple yet so unique. Apples and butternut squash have forever been best friends and this is a new way to introduce them! You can make the butternut squash up to three days in advance and the apple mixture the day before, just be sure to keep them separate until serving time.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 butternut squash
- 2 granny smith apples cut into small cubes
- 4 scallions chopped
- 1/8 cup rice wine vinegar
- 3 tablespoons extra virgin olive oil
- 3/4 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Cut the butternut squash in half horizontally and scoop out seeds. Drizzle and rub with 1 tablespoon of olive oil and 1/4 teaspoon salt. Place face side down on baking sheet and place in oven for 45 minutes or until insides are extremely soft.
- In the bottom of a bowl, add the vinegar, oil, honey and remaining salt. Whisk it well with a fork and then add the apples and scallions.
- Place on top of warm butternut squash.
Notes & Tips:
Make extra of the apple salsa and add it to thinly sliced purple or green cabbage for an amazing coleslaw!
