Warm Spicy Roasted Butternut Squash Salad
Ingredients
1 butternut squash, peeled and diced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
¼-½ teaspoon red pepper flakes, or to taste
¼ cup chopped mint
¼ cup chopped basil
¼ cup chopped scallions
¼ cup oil
2 tablespoons balsamic vinegar
1-2 teaspoons brown sugar
1 ½ tablespoons toasted sunflower seeds
1 ½ tablespoons toasted pumpkin seeds
¼ cup pomegranate seeds
Preparation
Preheat oven to 375°F.
Toss butternut squash with olive oil, salt pepper and red pepper flakes and spread on a large baking sheet. Roast for 45 minutes, or until soft and a little crispy.
Combine roasted squash with mint, basil and scallions.
Mix oil, balsamic vinegar, and brown sugar in a small bowl until combined. Pour over squash salad and toss gently to combine.
Finish with sunflower, pumpkin, and pomegranate seeds.