Butternut Squash-Corn Salad
1 medium butternut squash, peeled, deseeded, sliced and cubed
3 ear of corn, shucked and corn kernels removed
4 tablespoons olive oil
1/4 cup red onion, sliced finely or minced
1 teaspoon salt
12 basil leaves, torn or chopped or 1/2 teaspoon dried
1 small lemon, juice and zest
5 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon pepper or more to taste
1 garlic clove, minced
1 teaspoon salt or more to taste
Preheat oven to 400.
Place butternut squash and corn on a parchment lined oven proof sheet. Drizzle olive oil and salt on top.
Place in oven and roast for about 20 minutes or until the squash can be pierced easily with a fork and until cobs are browned. Remove from oven and set aside.
While vegetables are roasting, mince red onion and mix dressing together.
Add red onions and basil to squash-corn mix. Pour dressing on top and gently toss.
Serve immediately or refrigerate until ready to use.
Tip to cut corn off cob:
Place cob on cutting surface. With a sharp knife, cut a few rows length-wise off corn. Turn corn to rest on the cut row. Cut the next row, continuing until all are cut. Save the cob for making soup stock.
Use acorn squash, buttercup squash or sweet potatoes in place of butternut squash.
Lower Sugar: Substitute sugar free maple syrup or Stevia.
Add another grain: try rice, orzo or cous cous to Butternut Squash and Corn Salad.
Add greens to salad.
Have leftovers? Add veggies to stock for a fabulous soup!