Wednesday, September 18, 2013
Sweet and Spicy Butternut Salad
Prep time: 20 minutes
Cook time: 25 minutes
1 large butternut squash, peeled and cubed
avocado oil in a misto sprayer
½ cup frozen cranberries
3 tablespoons honey
¼ cup orange juice
2 chipotle peppers in adobo sauce
2 green onions, finely sliced
3 tablespoons cilantro, chopped
sea salt and pepper
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and coat it with avocado oil. Spread the cubed butternut squash into a single layer and sprinkle with sea salt and pepper. Bake for 15 minutes, toss, and bake an additional 5-10 minutes until the squash is browned and tender.
2. In a sauce pan over medium-high heat, combine the cranberries, honey, and orange juice. Simmer for 10 minutes, stirring occasionally. Add the sauce to a blender along with the two chipotle peppers. Blend on high until smooth.
3. Place the cooked squash in a large bowl. Add a few spoonfuls of sauce as well as the green onion and cilantro. Stir the mixture and taste it. Add additional sauce or salt and pepper if desired.