Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing
Photo by Romulo Yanes

Ingredients

  • 5 ½ tablespoons extra-virgin olive oil
  • 1 2- to 2 1/4-lb butternut squash
  • ½ pound spinach
  • 2 teaspoons fresh lemon juice
  • ¾ cup whole almonds with skins

Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a...

View full recipe at Epicurious

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