Frugal Seasonal Veggies: Butternut Squash

After taking a break from the series on preparing affordable, seasonable fruits and vegetables, I thought it was time to return.  A few weeks ago, I had one of the best salads of my life.  The salad had roasted butternut squash cubes, salad greens, red onion, pumpkin seeds and a small sprinkling of goat cheese, all tossed in a sweet and savory vinaigrette dressing.  The combination of the sweet butternut and greens was wonderful.  Butternut squash is one of the great seasonal vegetables that I enjoy during winter.  It’s a great source of vitamins C, of course A with its lovely orange color, and magnesium.  Popular in CSA boxes this time of year, they’re most affordable bought whole when in season.  I typically serve butternut squash roasted as a side dish.  First I toss squash cubes in a bit of olive oil, salt and pepper, and then I roast in the oven at 400 degrees for about 20-25 minutes, turning cubes once or twice.  In addition, I will use butternut squash instead of sweet potatoes in some recipes like this sweet potato and black bean chili.  But, the most awesome butternut squash dish I’ve ever had was the salad.

Awesome Butternut Squash Salad

1 pound butternut squash cubes
1/4 very thinly sliced red onion
olive oil, salt and pepper
4 cups salad greens (include some arugula if possible)
2 T pumpkin seeds, shelled, roasted and salted
2 T goat cheese
salad dressing

Toss the squash cubes in a small amount of olive oil, salt and pepper.  Roast in a single layer at 400 degrees for about 20-25 minutes, turning once or twice.  Remove from oven and allow to cool slightly.  Place greens, red onion, and squash cubes in a large salad bowl and toss with salad dressing.  Place a portion onto a plate and sprinkle with pumpkin seeds and goat cheese.

shared at Thrifty Thursday, Tempt My Tummy Tuesday,   Frugal Friday and Food Renegade