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Looking in my fridge I noticed we still had a giant chunk of butternut squash that needed to be cooked. But I don’t want soup, that’s so…typical. And besides, even though my joints are screaming (I seem to have developed that lovely side effect when gluten gets sneaked into my diet) ((ok, maybe I made a few poor restaurant choices myself)), cooking makes me feel better. So, this is a creation based on what I had in my pantry. Feel free to experiment yourself, with warm salads and roasted veggies!

Side note: Apparently, Jen and I are obsessed with balsamic vinegar, and squash. So here’s yet another recipe, with both. 🙂

1 small-medium butternut squash, peeled and diced
1-2 red bell peppers
1 can of chickpeas, drained
2 tablespoons of capers
1/4 cup of balsamic vinegar (roughly)
1 tablespoon of rosemary (dried or fresh)
Fresh cracked salt and pepper
Olive oil, for brushing sheetpan

Preheat oven to 400 degrees. In a large bowl, coat the diced butternut squash with the balsamic vinegar and rosemary, and a little salt and pepper. (Struggling with your squash? Peel it with a vegetable peeler, until just after the green veins. Then slice down the middle, remove the seeds and gunk from both sides, slice into disks and then dice into small cubes.) Brush the sheetpan with olive oil, spread out the butternut squash cubes, and bake until browned, about 30 minutes (moving around with a spatula occasionally).

While the butternut squash is baking, charbroil your red pepper(s) on the stove top itself, setting the pepper directly on the burner and, using tongs, turning it frequently to char all sides. Remove and seal in a ziplock bag, to steam the skin and have it peel off more easily. Once cooled and skin removed (mostly, you don’t have to be anal, or heck, don’t remove it at all!), dice and put back in the bowl you used to mix the squash and balsamic vinegar. Add the drained can of chickpeas and 2 tablespoons of capers, a little more salt and pepper, and, when your squash is done, throw that in as well.

Roasted Red Pepper, Butternut Squash, Chickpeas, Capers

Roasted Red Pepper, Butternut Squash, Chickpeas, Capers

That’s it! Serve it alone, with rice, over a bed of lettuce or spinach, or wrapped up in green leaf leaves like we did for dinner. I drizzled a quick Honey Vinaigrette over our salad, if you’re a fan of sweet and savory:

1/3 cup of olive oil
2 teaspoons of honey
1 teaspoon of apple cider vinegar
Pinch of salt and cracked pepper

Whisk together in a bowl to combine, microwaving for a few seconds if you need to, to get the honey dissolved. Drizzle over salad.

Roasted Red Pepper and Butternut Squash Salad

Tired of squash yet? I hope not, because we definitely have some yummy, healthy recipes coming your way! 🙂