Pumpkins and Squash
HAVE YOU BEEN TOLD THAT YOU NEED TO EAT MORE OMEGA-3 FATTY ACIDS but fish and flax seeds just aren’t your thing? There’s good news! Winter squash (like butternut and acorn) are one of the most concentrated vegetable forms of ALA omega-3 fatty acids which can reduce the risk of cardiovascular disease.
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I happen to be one of those people who loves squash in any form. Recently I created a new way to enjoy it so thought I’d share it with your fans.
Roasted Butternut squash with mixed greens (serves 4-5)
1 small butternut squash, peeled, seeded and cut into cubes
Place cubed squash on a cookie sheet. Toss to coat with olive oil. Season with kosher salt, and fresh ground pepper. Roast at 400* for 25 minutes.
Remove from oven and cool at room temp about 15 – 20 minutes.
Take a good amount of your favorite baby mixed greens, wash and spin dry.
Dressing: 1/2 C apple juice
1 T finely minced onion
1 T grainy mustard
2 T cider vinegar
2T brown sugar
bring above ing. to a boil, simmer until reduced to half. Cool
Before dressing greens wisk in 1/2 C olive oil to the dressing mixture.
dress greens, plate into portions and add 8-10 pecan halves to each dish, and a 1/4 portion of the roasted squash.
top with some freshly grated parmesan.
Serve and enjoy!