On a large rimmed baking tray,
toss the
butternut squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.
The Roasted Beet &
Butternut Squash Salad stars a colorful combination of cubed roasted red beets and butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad
Butternut Squash Salad stars a colorful combination of cubed roasted red beets and butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dre
Squash Salad stars a colorful combination of
cubed roasted red beets and
butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad
butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dre
squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and
tossed with a tangy garlic, lime and rosemary herb salad dressing.
Once the
butternut squash is
cubed and roasted,
toss it into a large pot with the rest of the plant - based ingredients: celery, seasonal apples, onion, potato, carrots, vegetable broth, spices and sage leaves.