Oh. My. Goodness.
I just made this up for dinner and it was delicious! A few days ago we got diced fresh butternut squash from Costco (Ready to go! How great is that?) and I have been waiting for a good time to roast it up. Tonight was the night. I just got some mushroom kits from Fungi Perfecti and started up my Pearl Oyster kit about 4 days ago. They grow FAST and are BEAUTIFUL!
I am so ecstatic to be able to have fresh gourmet organic mushrooms, and tonight was my first harvest. So… looking up the butternut squash salad recipe I just pinned on pintrest, I grabbed some guidelines and went to town. (see inspiration recipe here)
In here we have the yummy title ingredients, but also quick pickled beets for crunch and sweetness, and a scant few Plumamazins. If you have never had a Plumamazin (click link for info), they are delicious diced dried plums for salads, cereals, etc. They are higher in fiber than raisins and they taste yummy in salad as a nice sweet bite.
Serves 3-4 (at least it does for my family)
2 cups cubed Butternut Squash (~.5 to 1in cubes)
1 15oz can Chickpeas (Garbanzo Beans)
1 Bunch of Pearl Oyster Mushrooms (see photo for ~amt.)
1 tbs. Olive Oil
Quick Pickle Beets:
1 beet thinly sliced
4 cups Salad Greens (I used beet greens, swiss chard, kale, and lettuce from my garden)
A few tbs. Plumamaizins or other dried fruit (a small sprinkling)
And anything else that you want to add 🙂
-Preheat oven to 400
-Put Squash, Chickpeas, Mushrooms in lightly sprayed lipped roasting pan. Sprinkle desired amt. curry powder over and toss with the Olive oil.
-Roast for about 30-40 min. Or until Squash caramelized slightly and chickpeas browned.
Marinating Quick Pickle Beets
-In shallow bowl place sliced beets and cover with ~1/2 1/2 vinegar and lemon juice. Toss and let sit
-When Roasted Portion done, remove from oven, combine with greens, Plumasins, and drained pickled beets.
-Toss and enjoy with favorite salad dressing (I went with Amy’s ginger vinaigrette, but any lighter tasting dressing would be great)