Monday, 22 September 2014

Healthy Butternut Squash Recipes: Roasted squash and goats cheese salad

I love fall. Have I been telling you this enough recently? Oh, yes, in just about every single post this month! One of the reasons why I love it is because this happens: 


Healthy Butternut Squash Recipes: Roasted squash and goats cheese salad  #easyhealthyrecipes

PUMPKINS. And squash. And yumm-i-ness. Actually, this year was the first one where I managed to find so many different kinds of pumpkins here in the Netherlands. I am so excited to get baking, cooking, and pureeing with all of this gorgeous inspiration, but for now, here is a simple Roasted squash and goats cheese salad: 

Healthy Butternut Squash Recipes: Roasted squash and goats cheese salad  #easyhealthyrecipes

Healthy butternut squash recipes:

Roasted squash and goats cheese salad


Time


60 minutes total 
50 minutes cook time
10 minutes prep time

Tools


1 super sharp knife
1 cutting board
1 bowl 
1 baking tray
Optional: Baking paper

Ingredients


1/2 a butternut squash  
1/8 cup water
2 large tomatoes (roughly chopped)
3 leaves of basil
The juice of 1/2 a lemon
Salt and pepper to taste
Optional: 1/4 cup goats cheese (mine had fenugreek seeds in it) 

Instructions


  • Before you even start, be sure to preheat your oven to 200 degrees Celsius or  395 degrees Fahrenheit. 
  • Find the sharpest knife you have and cut the squash in half. For this recipe, I used half of 1 medium butternut squash. You could easily just use the rounded bits of the squash, and use the straighter part to make easy squash fries

Note: for this recipe, you can easily leave the skin on. You can remove it after the squash has cooked, which is significantly easier! {or don't remove it at all} 

  • Scoop out the seeds, and place the squash, flesh down into a baking pan 
  • Add the water to the baking pan 
  • Bake for about 50 minutes, or until you can prick the squash with a fork and it goes through easily. The rounded part takes less time to cook. 
  • Take the squash out of the oven and let cool
  • Roughly chop up tomatoes.  I like to keep mine looking 'rustic' (ie- I have poor chopping skills) so my chunks are always different sizes. Place into your bowl
  • Thinly slice the basil (I use kitchen scissors to quickly cut up my herbs and spices). Add to tomatoes.
  • Squeeze the juice of the lemon over the tomatoes 
  • Add the goats cheese - again, for a 'rustic' look, I just broke up the cheese into chunks 
  • If the squash is touchable, give it a rough chop and remove the skin. 
  • Add salt and pepper and dig in! 

Healthy Butternut Squash Recipes: Roasted squash and goats cheese salad  #easyhealthyrecipes

Today, I am linking up for Tasty Tuesday hosted by Lean Lena!

For more healthy recipes, be sure to visit my Healthy recipes page! Don't forget to stop by my Healthy recipes pinterest board for even more inspiration. 

Thank you for visiting!
Yuliya