Roasted Mixed Squash Salad with Tropical Gremolata
Ingredients: (note – use organic whenever possible)
2 T extra-virgin olive oil
1 Butternut squash, peeled, seeds removed, and cut into 2” pieces
1 Delicata squash, seeds removed, cut into 1/2 moons
3 T shredded dried coconut (unsweetened)
zest of 1 lime
1/4 C parsley, chopped
sea salt, to taste
Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
Place cut squash on the sheet pan in a single layer. Drizzle olive oil over the pieces. Roast for 35-40 minutes, until beginning to brown on the edges. Remove from the oven and carefully flip over the pieces. Return the pan to the oven for an additional 10-15 minutes.
Meanwhile, make the gremolata. Heat a small skillet over medium heat. Add the coconut and stir constantly until toasted, approximately 2 minutes. Remove coconut to a small bowl and allow to cool. Add lime zest, chopped parsley and a pinch of sea salt. Gently toss mixture together and taste. Add additional salt, if desired.
One squash is roasted, allow to cool for 10-15 minutes on the sheet pan, before removing to a serving platter. Pile squash on the platter and generously sprinkle gremolata over the top. Serve at room temperature.
recipe yields 3-4 servings
to double the recipe, use 2-3 sheet pans to roast the squash
leftovers keep well, in a covered container, for 2-3 days in the refrigerator
serve any leftover gremolata as a delicious topping on green salads, eggs, or your favorite grain/pasta