When it comes to fall, pumpkins are probably the most famous squash that come to mind. However, this month’s superfood acknowledges the entire family of winter squash. Compared to summer squash, winter squash, like butternut, buttercup, acorn and spaghetti squash, are known to be a bit heartier with tougher outer skin and flavorful flesh. Winter squash is a great source of vitamins and minerals like vitamin C, B6, magnesium and potassium as well as phytonutrients like lutein, zeaxanthin and beta carotene, a precursor to vitamin A. Winter squash is a high fiber and filling food, despite being low in calories and is regarded as a low glycemic index load food, this can be included in part of your approach to carbohydrate intake to manage diabetes. Additionally, phytonutrients like flavonoids found in winter squash offer the added benefit of antioxidant properties that can ultimately inhibit or prevent the growth of cancer cells.
This flavorful, vegan-friendly Roasted Butternut Squash Salad with Tahini Dressing starring this month’s superfood combines hearty grains, crunchy pine nuts and a zesty herb blend to make the perfect savory fall side dish.
Ingredients
- 2 lbs. butternut squash, peeled and cubed
- 2 medium-sized red onions, peeled and cut into wedges
- 3 Tbsp olive oil
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 3 Tbsp tahini paste
- 2 Tbsp lemon juice
- 2 garlic cloves, minced
- 2 Tbsp pine nuts, toasted
- 1 Tbsp za’atar
- 1 Tbsp Italian parsley, chopped
- 1 cup cooked farro
Directions
- Pre-heat the oven to 425°F and place butternut squash and red onion wedges in a large bowl. Drizzle with olive oil and sprinkle with kosher salt and black pepper.
- Spread them evenly on a baking sheet pan lined with parchment paper and roast vegetables for 20-25 minutes. Remove vegetables from oven and set aside to cool.
- Whisk together tahini paste, lemon juice, garlic, and water in a small bowl.
- Once vegetables are cooled, place them in a large salad bowl. Add cooked farro and gently stir.
- Drizzle the dressing over the salad. Give it a very gentle stir. Sprinkle it with za’atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more. Serve immediately.