We got one itsy-bitsy, teeny-tiny butternut squash in our garden this year. Until yesterday, it had been sitting on our counter for at least a month because it’s so small, I couldn’t really figure out what to do with it.
But then after a long morning at the library, and then the park yesterday, I came home (starving) and realized that it would be the perfect amount of squash for lunch.
For one person.
Add some apples and cheese, and you have a salad just bulky enough to deliciously feed one adult and one toddler.
Small, but mighty good.
Roasted Butternut Squash & Apple Salad
- 1 tiny butternut squash, cubed (about 2 cups of cubes)
- 1 apple, cubed
- 1 T butter, melted
- sprinkle of nutmeg
- sprinkle of cinnamon
- pinch of salt
- a handful of goat cheese
Preheat oven to 425 degrees.
Toss the squash and the apples with the butter, nutmeg, and cinnamon. Put JUST THE SQUASH on a baking sheet (set the apples aside, they don’t need to cook as long) and roast for 15 – 20 minutes, turning halfway through.
Add the apples, and roast for another 10 minutes or until the squash is starting to brown and the apples are soft.
Remove from oven and toss with goat cheese. Serve warm.