Butternut Squash Salad

Butternut Fall Harvest smallButternut squash makes great soup and it is an easy recipe to make.  Here are two recipes from my previous posts as I love to create a creamy soup in the winter. To roast the squash, cover in olive oil, kosher salt and fresh black pepper and roast at 415 degrees for 45 minutes (watch the squash as it will take a shorter time for a smaller squash) . You can leave the squash whole for this process and then cut open once it cools. This is also a good time to freeze the squash and cook at a later time.

Here are two salad recipes that require cutting the squash into cubes. This squash from Mesa Top Farms has a great skin that comes off easily. You can use a large vegetable peeler or a paring knife to skin the squash.  I use a chefs knife to slice the skin off and then remove the middle with seeds. Dry the seeds and save to plant in your garden next spring.

These are two blogs that I follow. Great recipes and ideas for the CSA fruits and vegetables in my email box.

Butternut Squash Salad with Farro and Pepitas

From the Smitten Kitchen Blog

Click here for the recipe

Roasted Butternut Squash, Radicchio and Onion

From Simply Recipes Blog

Click here for the recipe

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