Butternut squash salad
Time saver alert: Did you know that if you slice butternut squash really thin you don’t have to peel it?
  1. Preheat the oven to 450°F. Prepare two baking sheets with parchment paper. Place the butternut squash, Jerusalem artichoke, 1 teaspoon of salt and ¼ cup of olive oil evenly over both and mix well, making sure they are evenly seasoned and not overlapping too much. Place in oven for 45 minutes.
  2. In a large salad bowl, add ¼ cup of olive oil, ½ teaspoon of salt, the lemon juice, dill, mustard, and honey and whisk well.
  3. Add the kale and massage it until softens (about 1 minute). Add the celery, butternut squash, and Jerusalem artichoke and mix well. Serve warm, room temperature,or cold.
Recipe Notes

Although misleading in name, Jerusalem artichokes are not actually artichokes. They are in the root family and look like fresh ginger. They have a nutty flavor. Be sure to slice them larger than the butternut squash so they don’t burn.