Roasted Butternut Squash with Plums and Pistachios

Craving some squash this fall? We’ve got just the right recipes to warm up your soul and satisfy your tummy!  Roasted Butternut Squash is a cozy weather dream.

Thank you to Lana Stanko

Tags: Dinner, Lunch, Mild Chili, Original

baked butternut squash
Prep Time

15 mins

Cook Time

45 mins

Rest Time

-

Total Time

60 mins

Servings

4

Ingredients

  • 1 large butternut squash halved
  • 3 tablespoons coconut oil or olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups finely Green Leaf Lettuce
  • 1 cup finely chopped red cabbage
  • 1 large grated carrot
  • 4 prune plums
  • 1 cup chickpeas
  • ¼ cup feta cheese
  • ¼ cup pistachios
  • Yeshi Smoky Chipotle Dressing

Instructions

  1. Preheat the oven to 200 degrees C (400 degrees F)  and line a rimmed baking sheet with parchment paper.
  2. Cut squash in half, lengthwise.season with salt and pepper and drizzle with oil. Place on baking sheet, cut side down.
  3. Bake in 400 degree oven for 45 minutes, or until thoroughly cooked. 
  4. In a fry pan Sauté, carrot, and red cabbage until tender. season with salt.
  5. Season chickpeas with salt, pepper and chili flakes. Lightly coat with oil and roast in the oven at 400 degrees for 7-10minutes.
  6. Place pitted plums that have been cut in half lengthwise in the oven, bake for 2-3 minutes.
  7. Take cooked squash, top with cooked cabbage and carrot, roasted chickpeas, cooked plums, and crumbled feta cheese, lettuce, top with the pistachios.
  8. Drizzle desired amount of  Yeshi Smoky Chipotle dressing, and enjoy!
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