It should be evident by now that my preferred way to eat veggies (and sometimes fruit) is to roast them. So you're getting more of that with this recipe, which I came up with on the way home from the grocery store after I had bought the plums and the butternut squash (neither of which are really staples on my grocery list, despite the name of this blog).
Butternut squash season is on its way out and plum season hasn't even begun, but I still think this is a delicious recipe for spring. Butternut squash gets really sweet when it's roasted, but it's a totally different kind of sweetness than that of the plums; the squash's sweetness is heavy and deeper, and the plums' is light and juicy. I feel like a judge on Chopped or something saying this, but it was a really interesting interplay of flavors. And aren't the colors pretty, too?
I really like to roast the hell out of my butternut squash, so I roasted mine for 20 minutes before I added the plums. You can play with the roasting time, but I think overall, you should roast the squash for a longer time than the plums. You can use regular salad greens for this, but I wanted to use up some of the sturdier greens I had in my fridge, so I used both kale and spinach.
total time: about 30 minutes
total hands on time: less than 10 minutes
What you'll need:
2 1/2 cups of chopped butternut squash
3 plums, sliced
4-5 cups of sturdy raw greens (kale, chard, etc), divided
1-2 tbsps olive or coconut oil (I used coconut)
1/2 cup of cooked quinoa, farro, or kasha, divided
salt and garlic powder to taste
1 tsp balsamic vinegar
1 tsp honey or agave nectar
1 tbsp olive oil
pepper to taste
What you'll do:
1. Preheat oven to 350.
2. Place chopped buttersquash into a pan, toss with oil and add salt and garlic powder to taste. Mix to coat. Put in the oven.
3. Meanwhile, put greens into a bowl and massage with a few teaspoons of olive oil, using your hands. Let sit until other veggies are finished cooking.
4. After 20 minutes of the squash roasting, add plums to pan and roast for another 10-12 or so minutes, stirring occasionally.
5. Combine dressing ingredients and stir or shake to emulsify. Set aside.
6. When the fruit and veggies are finished roasting, divide greens, fruit, veggies, and grain between two bowls or plates. Drizzle with dressing.
I didn't have any on hand, but this would be delicious topped with feta or goat cheese. I'm also not that great at making salad dressings, but if you had some orange juice (or even cranberry juice?!?!) on hand, I think that would be a delicious addition to this dressing.