A yummy fall{ish} recipe…

And good for ya taboot

The squash are out…every shape and color. And roasted squash is the

cats pajamas or so they say

But since it is only fall{ish} and the {ish} means… eh… 87 degrees warm

I decided to embrace my clime, and turn the roasted squash into a warmish salad.

with me?

Who knew that when you peel Butternut squash there are tiny green stripes?

Nature in all of her glory.

I roasted the chunked squash with pearl onions and red grapes….sage would be lovely too!

Jewel tones….gorgeous.

While roasting I cooked up some jasmine and wild rice…I have done this before with Quinoa too.

added some good balsamic vinegar and some finely chopped raw butternut squash

Yep. Raw. The warmth of the rice softens it just. a. tad.

wonderful crunch

veggies roasted…all caramelized. Fall crack.

Made a sweet tangy dressing with maple syrup…and added craisins.

Put the warm from the oven veggies on the cool from the fridge rice salad…

breaking all of the rules

Lovely union.

Try it. Dare.

Warm roasted butternut squash and fruit salad

2-1/2 cups of butternut squash chunks

1 cup of red seedless grapes

1 cup of pearl onions

1 TBSP of olive oil

Roast above at 375 degree oven for 25 minutes (or until nice and caramel brown)

Meanwhile cook:

1 C of wild and jasmine rice ~or~ mixture of quinoa and rice…or whatever grain raises your skirt.

when rice is cooked add:

1/2 c of finely diced raw butternut squash

2 tsp of balsamic vinegar

Put in fridge to chill for an hour…or overnight.

For dressing mix:

2 TBSP of whole grain mustard

2TBSP of maple syrup

1-1/2 tsp of balsamic vinegar

1TBSP of olive oil

When rice is cool add dressing and:

1/4 c of minced shallot or green onions,

1/2 c of dried cranberries.

:: Serve warm roasted veggies and fruit over chilled rice salad.::

 

Perfectly fall{ish}.