Who doesn't love a quick, simple recipe? Here's a favorite of mine that can be added to your holiday feasts and will surely impress others. This butternut squash recipe makes for a perfect side, but it can also be added to kale for a wonderful, nourishing fall salad. What else to add? My go-to fall salad includes, kale at the base, shredded cabbage, cubed butternut squash, pumpkin seeds or walnuts, sliced granny smith apples, with a balsamic vinaigrette dressing (recipe below). When I want to make this salad a meal, I just add baked salmon or chicken to it. Easy, nutritious, and delicious!
Ingredients
1 butternut squash, peeled, de-seeded, and cubed
Extra-virgin olive oil, for drizzling
Sea salt and black pepper
Lemon juice, to desired taste
1 Tbsp. Capers* (more or less, to desired taste)
Instructions
Preheat the oven to 400°F
Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper
Roast 30 to 35 minutes or until golden brown around the edges
Place cubes in serving bowl and mix with fresh squeezed lemon juice and capers
* Be sure to look for capers without added preservatives or artificial flavors. I buy mine at Trader Joe's.
And here's the balsamic vinaigrette dressing recipe (another minimal ingredient recipe - win, win!) for the fall salad. This recipe is from the Delicious SP Detox Balance™ Program Recipes book by Standard Process.
