Dear me. It’s addictive.
I must be craving curry or something. I ate most of the curried apple and lentil salad earlier in the week and now I’m eating all of this butternut squash salad. Not that anyone else cares. They’d rather not touch it anyway.
The warmth of the curry and cayenne play really well with the sweet squash.
Warm Butternut Squash Salad with Curry
4 cups of peeled, cubed butternut squash
1 T olive oil
1 T minced onion
1 T apple cider
1 T cider vinegar
1 t honey
1/2 t curry powder
Big pinch salt
Few grinds of black pepper
Pinch of cayenne pepper
Big pinch parsley flakes
Mix the squash and oil together. Roast at 400 for about 25 minutes, stirring once, until browned a bit and soft.
Meanwhile, stir together remaining ingredients. When squash is finished, toss it with the dressing. Serve warm or room temperature.
Yield: about 3 cups