My sister sent me a video tutorial on how to EASILY chop butternut squash. We have both been eating it for years and prior to its popularity, before you could buy it pre-cut we attempted many different ways of cutting it and wasting some of it and much frustration. I am usually not the type to buy pre-cut but it was just so hard until I watched this video from You'veGotSupper.
After watching the video and the ecstatic call from my sister we had to have butternut squash. I decided upon making a fall salad, combining it with brussel sprouts, goat cheese, and walnuts.
Sprouts and Squash Salad with Candied Walnuts and Goat Cheese Cubed butternut squash Chopped brussesls sprouts 4 oz goat cheese 2/3 cup chopped walnuts 1/3 cup sugar 6 Tbsp Balsamic Vinegar 2 Tbsp Olive Oil Sea Salt
DirectionsPre-heat oven to 375. Follow the video instructions to peel and chop the butternut squash and set aside.
Success and so much butternut squash.
Rinse and cut the brussels sprouts in halves. Place the brussels sprouts and butternut squash in a large ziplock bag and combine the balsamic vinegar and olive oil. Shake bag until all vegetables are evenly coated.
Spread vegetables on separate baking sheets, the brussel sprouts need 30 minutes to roast and the butternut squash needs 55 minutes or until soft. Sprinkle with salt and place in the oven.
For the candied walnuts, place sugar in a small saute pan on medium heat and let sit until it all turns to liquid. Stay close by as this will only take a minute or two. Once liquid, add the chopped walnuts and coat. Remove from heat and place on a cookie sheet, sprinkle with salt and let cool.
Sweet and Salty!
Once the butternut squash and nuts have cooled, combine all ingredients and top with crumbled goat cheese. Perfect combination of sweet, savory, salty and sweet! The 4s's!