Scale
Ingredients
- 1 medium sized butternut squash
- 1 tbsp EVOO or Olive Oil Spray
- Salad:
- 2 avocados, cubed
- 1/2 a cup of cucumber, cubed
- juice from 1 lemon
- 2 tbsp EVOO
- 1 cup of cherry tomatoes, halved
- a hand full of microgreens
- salt and pep to taste
- Dressing:
- 1 tbsp of vegan mayo
- 1 tsp dijon mustard
- dash of lemon juice
- salt + pep
- Toppings:
- toasted pine nuts – cook on cast iron skillet for 4-5 minutes till toasted
Instructions
- Preheat your oven to 375F.
- Cut your squash in half (length wise). Add olive oil to a pan and set your squash down cut side down.
- Bake for 35 mins (I like my squash soft) – but double check on your squash because this time will vary depending on size.
- Prepare your salad by adding all ingredients to a bowl and stir gently.
- Prepare you sauce by adding all your ingredients to a bowl and stir till well combined.
- Once your squash are cooked remove from oven and begin assembling your meal by adding the salad, dressing and pine nuts!
- Note: let your squash cool for around 10 minutes prepare plating
