Gall Talk

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Tag Archives: salad

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.