Save Recipe Print

Ingredients

ACTIVE: 20 min l TOTAL: 50 min l SERVES: 4

Directions

ACTIVE: 20 min l TOTAL: 50 min l SERVES: 4

2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;

1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.

2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.

3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.

4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.

5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

Photographs by Yunhee Kim

;

Categories:

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Recipe courtesy of Bobby Flay

Penne with Brown Butter, Arugula, and Pine Nuts

Recipe courtesy of Giada De Laurentiis

Kale and Pine Nut Salad

Recipe courtesy of Anne Burrell

Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta

Recipe courtesy of Food Network Kitchen

Arugula Salad with Toasted Pine Nuts and Fresh Grapefruit in a Citrus Agave Vinaigrette

Recipe courtesy of Chloe Coscarelli

Asparagus, Tomato and Pine Nut Salad

Recipe courtesy of Food Network Kitchen

Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest

Recipe courtesy of Tiffani Thiessen

Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Oil

Recipe courtesy of Tiffani Thiessen

Fennel Salad with Goat Cheese and Pine Nuts

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories