Butternut Squash Caprese Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
• Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
• Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
• Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
• Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
• Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.