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.