During the cold months in NYC one of the things I miss most are my farmers market salads. I am not a huge fan of lettuce so my salads usually consist of whatever fresh veggies I find in the market lightly steamed (asparagus, sugar snap peas, baby carrots, summer squash), avocado, nuts and protein. There are endless variations on this so I never get bored!
Last night I had to work late so I threw together whatever vegetables I had in my fridge. The end result was a tupperware filled with sage roasted butternut squash, roasted brussel sprouts, avocado, walnuts and grilled chicken.
A perfect combination of sweet, salty, creamy crunchy brought me back to my salads of summer...
Roasted Butternut Squash with Sage
Preheat oven to 350.
Peel 1 small butternut squash, cut it in half, and remove the seeds. Cut into 1/2 inch cubes. Spread on a parchment covered baking sheet, sprinkle with salt, drizzle with extra-virgin olive oil, add a few torn sage leaves and bake until soft and lightly browned on top. About an hour.
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