Great holiday side dish or power lunch! Hearty, grounding and tasty, this is a wonderful alternative to your everyday salad.
Needs
Butternut Squash:
1 lbs. butternut squash cubed
1-2 tbsp. coconut oil
pinch of salt
pinch of pepper
2 tbsp. fresh rosemary (mince)
Goodies:
2 cans northern beans (15oz each) – rinse and drain very well
1 pint cherry tomatoes
2/3 oz basil – mince
Dressing:
1-2 tbsp. olive oil
dash of salt and pepper
* Use oil for the dressing if this is a side dish for a larger meal. It will help keep a grounding feeling and allow it to pair with just about anything. If you are making this as a main dish, try using add apple cider vinegar instead of the oil dressing. Helps left the flavors!
Getting Started
Rinse and drain your beans really well and leave them to the side.
Preheat your oven to 450 fahrenheit.
Next, mince your rosemary, chop up your butternut squash into ½” pieces. Toss into a medium size mixing bowl along with your coconut oil, rosemary, salt and pepper. Mix and spread onto a none stick baking sheet.
Place in the oven, bake for 15 minutes, toss, and bake another 15 minutes.
While your butternut squash is baking, start chopping up your tomatoes and basil. I like to mince the basil so it can really pack a punch in the salad!
One your butternut squash is finished baking, place into a mixing bowl or serving bowl. Toss in your beans, tomatoes, basil, and butternut squash.
Drizzle in your olive oil or apple cider vinegar with a touch of salt and pepper. You are ready to serve!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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