butternut squash salad

butternut squash salad
butternut squash salad

i’ve been eyeing the butternut squash in the farmer’s market since september, but hadn’t bought one till this week. when researching recipe ideas, i found lots of delicious baking, roasting and cooking / puréeing ideas, so naturally i wanted to fill in the gap of something fresh mixed with greens. i thought i’d work on a variation of this spicy squash salad since this is in line with how i like to eat. i’m halfway through the bowl i photographed above as i write this, and it’s delicious.

butternut squash salad
1 small butternut squash, about 2 pounds
1/2 cup black mung beans [urad, available at indian specialty markets]
2 cups water & salt for cooking beans
3 tb olive oil
1 tb cumin
1 tb paprika
1 tsp salt
2 oz light feta cheese, crumbled
1 large handful baby arugula leaves
2 tb balsamic vinegar
pepper to taste

peel the butternut squash with a vegetable peeler or knife, slice the neck down to the gourd, cut the gourd in half lengthwise, scoop out the seeds, and cut all pieces into .5″ cubes. place in a roasting pan, drizzle with olive oil, sprinkle cumin, paprika and salt over all pieces. mix to coat with a spoon and roast at 400º for 40 minutes, flipping pieces halfway through to cook evenly.

while squash roasts, cook urad in 2 cups salted water about 30 minutes until soft. when both squash and urad are done, set out to cool. when cool, add both to a mixing bowl, add crumbled feta, arugula and balsamic vinegar, and toss to mix well. serve with fresh pepper over the top.

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