Gall Talk

Sharing recipes, war stories, and advice about gallbladder surgery

Roasted Butternut Squash, Feta, and Apple Salad

How much of a recipe do you have to change to make it your own? I often wonder this as I look through some of the reviews on different recipe sites where people say, “Well, I made this, but changed EVERYTHING about it”.  I found this recipe on Epicurious, but by the time I was done, it looked a whole lot different.

To be honest, I don’t really know what endives are, and blue cheese is such a strong flavor, I knew many in my house would turn their nose. So here’s my take on it, as well as instructions on easily dealing with a butternut squash — delicious but deadly without the right instruments.

Roasted Butternut Squash, Feta, and Apple Salad

1 butternut squash, cubed into 1″ pieces
1/2 cup dried cranberries
2 green apples, matchsticked
4 oz feta cheese, crumbled
1/2 head of romaine lettuce, torn up small

For butternut squash:
1/4 cup balsamic vinegar
2 tsp brown sugar

For dressing:
1/2 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp lemon juice

Peel and cube squash**. Preheat oven 400 degrees. Whisk together vinegar and sugar. Brush squash with olive oil, salt and pepper, and roast 5 minutes. Brush with vinegar and sugar mix, and roast another 5 minutes. Turn and shake it up, and then roast 45 mins-1 hour, or until soft and tender. Let cool, and add salt & pepper to taste. Combine with other salad ingredients, whisk together dressing and drizzle on top, and serve.

** Butternut squash is hard as a rock. To peel and cube it, you need a seriously sharp vegetable peeler, and a very long, extra-sharp knife. I’m not kidding.  Use low-quality tools, and you’ll be fighting with it, which can easily result in injuring yourself, and a trip to the hospital ain’t much fun.

Even with good instruments, this can take a while, so it can be done earlier and just stored in the fridge up to 1 day.  Cut the squash in half, separating the long skinny part from the bottom bulbous part. Cut off the ends, making yourself two cylindrical shapes that easily stand on a cutting board. Remove the seeds and string from the bottom half using a fork or a grapefruit spoon.  Peel in long skinny strips until you hit bright orange. Then cut in halves and halves again until you can easily cube 1″ pieces.

Advertisements

2 responses to “Roasted Butternut Squash, Feta, and Apple Salad

  1. redgladiola January 4, 2012 at 12:12 am

    Looks yummy! With the winter coming along, I’ve been craving carbos and sweets, and turning my nose up at salads, but this looks great!

  2. Pam January 4, 2012 at 11:03 pm

    I’m lazy, so I buy pre-cut butternut squash chunks from my favorite grocery store. Mine are in the produce section, but I think you can get them frozen too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: