Butternut Squash-Corn Salad

Foodie Lit

Using up leftovers is one of the best ways to keep our food budget down. I had a butternut squash and 3 ears of corn. What to do with them?  Roast the butternut squash and corn, add a bit of red onion and fresh basil, drizzle a vinaigrette on top and a great side dish is created.

 

Roasted butternut squash and corn combine their flavors so well and this pair creates a colorful dish as well, to usher us into the beginning of autumn.

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In M. L. Eaton's, When the Clocks Stopped, Hazel and her husband move into a centuries old English house in Rype-in-the-Marsh. Hazel begins to see ghostly images of another woman. When both women are threatened by the violence of smuggling rings, they unite across time.

“So we are having this conversation in timelessness? How can that be?” Hazel asks.

Annie responds, “Knows’t thou not that the veil between the worlds is rent, here in Rype?” 

An intriguing mystery crossing two centuries.

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

 

Dressing

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

 

  1. Preheat oven to 400.

  2. Place butternut squash and corn on a parchment lined oven proof sheet.  Drizzle olive oil and salt on top. 

  3. 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.

  4. While vegetables are roasting, mince red onion and mix dressing together.

  5. Add red onions and basil to squash-corn mix. Pour dressing on top and gently toss. 

  6. Serve immediately or refrigerate until ready to use.

 

Expandthetable suggestions

  1. Use acorn squash, buttercup squash or sweet potatoes in place of butternut squash.

  2. Lower Sugar: Substitute sugar free maple syrup or Stevia.

  3. Add another grain: try rice, orzo or cous cous to Butternut Squash and Corn Salad.

  4. Add greens to salad.

  5. Have leftovers? Add veggies to stock for a fabulous soup!

Tip to cut corn off cob:

Place cob on cutting surface. With a sharp knife, cut a few rows lengthwise 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.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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