Featured Recipe: Butternut Squash and Apple Salad

Food Corps


  • 1 butternut squash, cut in 1/2 inch pieces
  • 1/2 large yellow onion, cut in happy smiles
  • 3 cloves of garlic, minced
  • 1 T olive oil
  • 1/2 tsp. sea salt
  • 1/8 tsp. pepper
  • 1/2 tsp. crushed red pepper
  • 2 red apples, cored and cut in 1/2 inch pieces
  • juice of 1/2 lemon
  • 1 T apple cider vinegar
  • 1/3-1/2 c. chopped cilantro
  • 1 T chopped mint
  • 10 dates, roughly chopped


  1. Preheat oven to 400°F.
  2. Peel squash, halve it lengthwise, and scoop out the seeds. Cut into 1/2-inch pieces.
  3. Place on a large-rimmed, metal jelly roll pan with onions, and pressed garlic. Toss with olive oil, sea salt, pepper, and crushed red pepper, and spread in a single layer.
  4. Roast squash, tossing occasionally, until just tender, 30-40 minutes. Cool completely.
  5. Core apples and cut in 1/2 inch pieces. Toss in lemon juice, apple cider vinegar, cilantro, and mint.
  6. Add cooled roasted squash and dates to the apple mixture and toss to coat.
  7. Refrigerate for 30 minutes and serve cold.

Serves 6-8