Roasted Butternut Squash with Herbed Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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McPhail frequently roasts vegetables to deepen their flavors. Ingredients:
1 tablespoon finely chopped shallots |
2 tablespoons white balsamic vinegar |
1 tablespoon olive oil |
1/4 teaspoon chopped fresh thyme |
1/4 teaspoon salt |
1 1/3 cups cubed peeled butternut squash |
1 cup cubed peeled sweet potato |
1/2 cup green beans |
1/2 cup wax beans |
4 cups trimmed arugula |
1/4 cup vertically sliced sweet onion |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
3. To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer. Bake at 350° for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl, and toss well.
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