Tag: butternut squash

roasted winter vegetable salad with tahini dressing

The month of March can surprise us in the South with some bitter cold and snow!  So, I’m still thinking of hearty, satisfying dishes that are also quick and easy to make.  This dish combines creamy roasted butternut squash with crisp-tender roasted carrots and parsnips.  The dressing is used as a drizzle/accent rather than poured on. 

roasted winter vegetable salad with tahini dressing
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roasted winter vegetable salad with tahini dressing

Course: Salads
Servings

4

servings

Ingredients

  • Salad

  • butternut squash

  • parsnips

  • carrots

  • baby kale salad mix

  • kosher salt

  • Dressing

  • Extra Virgin Olive Oil

  • tahini

  • lemon juice

  • honey

  • sesame seeds, plus more for garnish

Directions

  • Preheat the oven to 400°F.
  • Peel and chop the butternut squash, carrots and parsnips into bite-size pieces. Place the butternut squash on a separate roasting pan, as it takes a shorter time to roast than the carrots and parsnips.  Place the carrots and parsnips on another roasting pan.  Drizzle all the vegetables with a small amount of olive oil and toss to coat. 
  • Roast the squash for 18-20 minutes or until fork tender.  Roast the carrots and parsnips for 25-30 minutes.  While still hot, sprinkle the vegetables with a little bit of kosher salt.  Let cool completely. 
  • Scrape all the vegetables into a large bowl and use a spatula to fold together.  If you over mix, the squash may start to break down.
  • Pour ¼ cup of the Tahini to a glass mixing jar (make sure that you thoroughly stir/whisk the Tahini oil into the paste so that it’s creamy and there are no lumps.) Add the ¼ cup of EVOO, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of honey and 1 tablespoon of raw sesame seeds.  Place the top on the jar and shake thoroughly. 
  • Plate by placing a single layer of baby kale on a small plate.  Spoon a generous serving of the roasted vegetables in the center.  Drizzle a small amount of the dressing overall.   Sprinkle, very lightly, some additional sesame seeds across the top. 

Baked Butternut Squash Soup

Soups and Stews really come into their own in the fall, and you frequently see displays of colorful pumpkins, gourds, and squash on display in front of markets and farms.  Butternut is one of the easiest to find and prepare. It turns into a beautiful, creamy bowl of warm comfort in no time at all.

3 ½ pound butternut squash

Olive oil

Canola or other neutral oil

2 Bartlett pears, peeled and diced

½ large onion, minced

4 cups of chicken stock

¼ cup half & half

1 teaspoon ground nutmeg

Salt and Pepper

Method

Cut the butternut squash in half lengthwise using a long sharp knife.  Scoop out the seeds and pulp and discard.  Place the two halves in a 9”x13” casserole dish and drizzle the cut side with a teaspoon of olive oil and some fine sea salt.  Turn the halves over cut side down and bake at 375° for 45-55 minutes or until fork tender. Remove from the oven and let cool on the counter for at least 30 minutes.  Taking a large spoon, scoop out the flesh into a large bowl and use an electric mixer to puree the squash. Measure out 4 cups.

Pour 1 tablespoon of canola oil into a medium to large size pot and sauté the onions and pears over low heat, until the pears are fork tender.  Add the pureed butternut to the softened vegetables.  Pour in the chicken stock and stir to combine.  Cook over a low to medium heat until warm.  Taste to check for salt and pepper and add if needed.  Add the nutmeg and stir.

Using an emersion blender, emulsify the soup until completely smooth. Ladle into a serving bowl and drizzle some cold half & half over the soup.  Grate some fresh nutmeg on top.

Recipe by Mary