I’m pretty sure I discovered this recipe in a magazine while sitting in a doctor’s waiting room. But it is delicious, and healthy, and I make it all the time for clients! Makes 4 servings, and the leftovers make a great cold lunch too.
Adapted from Health.com
- 1 butternut squash (or Delicata, or both!)
- 2 Tbl olive oil
- 3 Tbl brown sugar
- 1/2 tsp salt
- 1/3 tsp pepper
- 1 pound kale, thinly sliced
- 1 cucumber, peeled and julienned
- 1/4 cup thinly sliced red onion
- 2 tsp low-sodium soy sauce
- 1 Tbl fresh lime juice
- 2 tsp sesame oil
- 1 tsp sugar
- 2 Tbl creamy peanut butter
- 2 tsp fresh ginger
- 1 Tbl water
Preheat oven to 400°
Bake the squash. Here are two ways to do it:
The original recipe says to peel, seed, and cut butternut squash into 1-inch chunks, then toss with olive oil, brown sugar, salt, and pepper; bake for 25 minutes.
I prefer to do less work, so I cut it in half, remove the seeds, drizzle with the oil, brown sugar salt and pepper, and bake it cut-side down on parchment on a baking sheet, or in a baking dish with a bot of liquid in the bottom. It may take longer than 25 minutes this way – check it by piercing with a skewer or knife; it’s done when tender all the way through.
Remove the squash from the oven, and cool.
If you’ve done it “my” way, once it’s cooled, gently remove the peel by slicing at the edges with a knife to loosen, then just peel it off. It should come off mostly in large pieces. If it’s stubborn, just use a knife to cut away the peel from wherever it’s sticking. It’s still much easier to do once cooked! When it’s peel-free, cut into chunks.
Toss with the kale, cucumber, and red onion.
In a blender, purée low-sodium soy sauce, fresh lime juice, sesame oil, sugar, creamy peanut butter, fresh ginger, and water.
Drizzle the salad with dressing, and serve.