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Butternut Squash with Herb Salad

Recipe courtesy of Khalil Hymore for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Khalil Hymore for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Butternut Squash with Herb Salad

Name: Butternut Squash with Herb Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 3-ounce butternut squash, peeled and cut into 2-inch chunks; 1/4 cup extra-virgin olive oil; 4 1/4 teaspoons ras el hanout; Kosher salt and freshly ground black pepper; 2 cups torn fresh parsley; 1 tablespoon red wine vinegar

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Level: Easy

Total: 45 min
Active: 10 min

Yield: 4 to 6 servings

Spice blends, like the ras el hanout used in this butternut squash with herb salad, are a great way to add extra flavor without having to have lots of spices on hand. Other blends like garam masala or za’atar seasoning would be a great substitute here.

Level: Easy

Total: 45 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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1 3-ounce butternut squash, peeled and cut into 2-inch chunks

1/4 cup extra-virgin olive oil

4 1/4 teaspoons ras el hanout

Kosher salt and freshly ground black pepper

2 cups torn fresh parsley

1 tablespoon red wine vinegar

Directions

Toss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.