Double Roasted Squash Salad

It is the time of the year when we are finishing up with the vegetables of summer and starting to enjoy the bounty of fall.  We may have large amounts of zucchini from the garden, but the sweet winter squash is available now too.  I love them both, so I created a recipe featuring them together!  I roast them to bring out the flavor and sweetness, then add in sun dried tomatoes for color, golden raisins for a little sweetness and pine nuts for a rich crunch.  It is all tossed in a simple lemon vinaigrette, and that is all it needs. This salad is not only delicious but packed with nutrients from the two types of squash.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 servings | Prep Time: 15 minutes | Cook Time: 45 minutes | Ready in: 1 hour

Ingredients

• 1 large butternut, red kuri, or kabocha squash, peeled, seeded and cut into 1 inch chunks
• 3 medium organic zucchini, halved lengthwise and sliced 1/2 inch thick
• olive oil
• 1 cup pine nuts
• 1 cup sun dried tomatoes, soaked in water until soft, and drained (skip the soaking if using oil packed)
• 1/2 cup golden raisins
• 1/4 cup fresh thyme leaves
• Dressing:
• 2 Tbsp organic lemon juice plus zest of one lemon
• 2 Tbsp olive oil
• 1 clove garlic, minced
• Sea salt to taste

Instructions

Pre-heat the oven to 475 degrees. Line 2 sheet pans with foil. Toss the winter squash with just enough olive oil to coat, and spread out on one of the pans. Roast for about 30-45 minutes, or until tender and starting to brown. Meanwhile, at the same time, toss the zucchini with just enough olive oil to coat and roast for about 20-30 minutes until tender and starting to brown. Let both of them cool slightly, then add to a bowl with the pine nuts, tomatoes, raisins, and thyme. Whisk together the dressing, toss with the salad and serve warm or at room temperature.