Back when I first arrived in New Jersey (for new readers – I moved to New York city from California in November of 2009, but on the way I stayed in NJ with my parents for a few days) I hit up Whole Foods for some awesome prepared foods, like this butternut squash with baby spinach recipe:
Then the other day Sue sent me a link to the recipe on Wegmans’ site and I knew I had to try it. I didn’t really have many of the ingredients – I only had butternut squash, actually – but what I made was great. The original recipe had butternut squash, baby spinach, red onions, and dried cranberries (craisins). My recipe was…
Roasted Butternut Squash with Broccoli and Raisins
Ingredients (serves 3-4 as a side)
- 1 butternut squash, chopped in 1-inch cubes (probably 2-3 pounds) (optionally peeled – I never peel squash though)
- 1.5 cups of broccoli
- 2 tablespoons olive oil
- salt & pepper, to taste
- a few shakes of garlic powder (to replace the onions I didn’t have)
- handful of raisins ~ 1/4 cup (optionally chopped up – I chopped mine in small pieces)
- Preheat the oven to 400F.
- Chop the squash and broccoli. Toss with olive oil, salt, pepper, and garlic powder. Spread them out on a baking tray and roast in the oven for 50 minutes.
- While the veggies are roasting, chop up the raisins and soak them in water. Drain them.
- Take the veggies out of the oven and mix in the raisins.
- Serve hot or room temperature. I put PARMESAN on mine.
Along with this I had a nice salad with organic rotisserie chicken on top. Delicious!
What’s your favorite squash recipe? I love ROASTING squash as well as steaming kabocha.
I love the addition of broccoli to this salad. It has so many health benefits (click through to see 42 science-backed ones!) not to mention it is delicious.