Adrienne Gajownik


Roasted grape and butternut squash salad

This week's Food Matters Project recipe is a raw butternut squash salad with cranberry dressing hosted by Erin. I was intrigued by the raw salad, but wanted a warm meal instead. The cranberry dressing sounds like the perfect festive side dish for Thanksgiving dinner. Bittman listed grapes as an alternative to the cranberries and I decided to roast them along with the squash.
Enjoy this simple, warm salad perfect for crisp Autumn evenings. Mix it up: Add in goat cheese, wild rice, or garlicky kale.

Roasted grape and butternut squash salad
1 butternut squash, peeled and cubed
1.5 c red grapes, rinsed
3 tbsp olive oil
6 sprigs fresh thyme
half an onion, sliced paper thin
1/4 c toasted, chopped walnuts
sea salt & pepper

Preheat oven to 400. Line 2 baking sheets with parchment paper.

Add the butternut squash to one sheet, drizzle with 1 tablespoon of olive oil, 4 whole sprigs of thyme, and a pinch of salt and pepper. Mix together with hands and stick in the oven. Bake for about 30 minutes.

Meanwhile add the grapes to the second baking sheet. Drizzle with 1 tablespoon of olive oil, a pinch of salt and pepper. After the squash has been in the oven for 10 minutes, stick grapes in the oven. Turn heat down to 375, and bake for 20 minutes.

While the squash and grapes are roasting, caramelize the onion. Add the remaining tablespoon of olive oil to a sauté pan over low heat. Add the onions and a pinch of salt, and cook for 30 minutes. Stir occasionally, but really it's best to leave them alone. Make sure that the heat is low enough so they aren't burning.

When the squash is cooked through, remove from the oven along with the grapes. Mix both into a large serving dish. Make sure to add all the juices from the baking sheet. Top with the caramelized onions, walnuts, and the remaining thyme. Add salt and pepper to taste.