Saturday, August 27, 2011

Roasted Butternut and Cranberry Salad

Butternut Squash and cranberries belong together. And who are you to get in the way of the universe?

Roasted Butternut and Cranberry Salad
- 2 small butternut squash
- 1 tbsp olive oil
- 1 tbsp cinnamon
- 1 tsp ginger
- 1 tbsp brown sugar
- 1 large sweet onion, sliced thin
- 1/8 c brandy
- 1/8 c balsamic vinegar
- 4 leaves fresh sage, minced
- 1 tbsp powdered thyme
- 1/2 pckg dried cranberries

Preheat oven to 375. Cut the ends off of the squash, peel and then slice into cubes, about 1 inch in size. Toss squash with olive oil and then the cinnamon, ginger and brown sugar. Spread squash out on two aluminum foil-covered baking trays and roast for 30 minutes, or until tender.
Meanwhile, in a skillet, saute onions in olive oil and when soft add in the brandy and balsamic vinegar. Stir in cranberries and cook until liquid is absorbed.
In a large bowl, add roasted squash, sauteed onions, minced sage, thyme and sea salt, and toss to combine. Let the salad sit out or in the fridge for a least an hour before serving so flavors have time to combine. Stir before serving and enjoy.

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