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Avocado Salad + Baked Butternut Squash (quick + easy)
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Salad + Main
Cuisine
Plant-Based
Servings
2
Ingredients
1x
2x
3x
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
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