This Roasted Squash Salad tastes so good that you may not realize how good it is for you. Acorn Squash is a powerhouse with one of the highest amounts of Vitamin A and polyphenolic compounds (which the body converts to Vitamin A). It is also a great source of Vitamin C, providing about 30% of the daily requirement in one single serving. Butternut is rich in B vitamins like folate, riboflavin, niacin and thiamin; and many minerals like iron, zinc, copper, potassium and phosphorous.
When you combine this veggie with the flavors of cinnamon and honey, you’ll be amazed that such flavor could come from a squash! In this Roasted Squash Salad recipe we are using our rich Buckwheat Honey.
Once you roast the Acorn Squash, serve it on top of your favorite salad of bitter greens, add a few pomegranate seeds, pecans and our very famous honey vinaigrette.
Roasted Squash Salad
- 5 c Butternut or Acorn Squash wash with vegetable brush and peel as much of outer layer as possible
- 1 2 teaspoon Coconut oil or Olive Oil
- 1 1/2 tsp. Butter
- 1 tbsp. Waxing Kara Honey
- Pinch Sea Salt
- 1/4 tsp. Ginger fresh or dried
- 1/2 tsp. Cinnamon
Clean, peel and deseed the squash then cut into 1/2 inch cubes
Blanch the squash. Add to boiling water for 6 minutes, remove from boiling water, rinse with cold water, drain
Toss squash with oil and place on Cookie Sheet. Bake at 375 till tender and beginning to turn golden brown. About 20 minutes. Turn about every 7-8 minutes
Mix butter, honey, salt, ginger and cinnamon. Remove squash from the oven and toss with honey mixture and serve.
Serve on top of your favorite salad.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.