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Cooking Matters: Roasted Butternut Squash Salad

OSF Dietitian Ashley Simper joins Donnie with a healthy recipe.
As the autumn harvest begins, it's the best time to cook with seasonal vegetables, and enjoy the crisp and comforting flavors of fall.

4 cups butternut squash, peeled, seeded and cubed (about 1 medium squash)
1 ½ Tablespoons extra virgin olive oil
3 teaspoons fresh rosemary, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
½ Tablespoon Dijon mustard
¼ cup orange juice
2 cups arugula
¼ cup dried cranberries
¼ cup red onion, diced
2 Tablespoons pumpkin seeds
2 Tablespoons    bleu cheese crumbles

1.    Preheat oven to 400°F.
2.    Toss the butternut squash with 1 tablespoon of olive oil, 2 teaspoons of rosemary, salt and pepper in a large bowl.
3.    Spread out the squash onto a foil-lined sheet tray and roast in oven for about 35 minutes until tender and golden; remove and cool to room temperature.
4.    In a small bowl, whisk the Dijon mustard with the orange juice, then slowly drizzle in the remaining ½ tablespoon of olive oil and 1 teaspoon of rosemary
5.    Place squash, dressing and remaining ingredients back in large bowl and toss to coat.

Serves 4

Nutrition Information
Per 1 cup serving
Calories:   207
Total Fat:  9 g
    Saturated Fat:  2 g
Sodium:  252 mg
Total Carbohydrate:  32 g
    Dietary Fiber:  8 g
Protein:  5 g
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