MamasHealth.com Home Salad Recipes Almond & walnut salad Ambrosia Apple Black bean Brocolli & walnut salad BLT Brrr fruit Butternut apple Campania Carrot raisin Chicken BLT Corn Cottage cheese potato Cuban chicken Five bean Frito bean Florida Greek lentil Green bean Grilled bell pepper Ham Light fruit Light pasta Low-cal potato Mandarin avocado Mayan potato Mediterranean Mint fig Mint potato Radicchio & pear Rocket Seafood potato South pacific beef Southwest Spinach chicken Steak Sunflower Sweet potato Tofu Tortellini Turkish Vietnamese Waldorf Walnut Watergate Wild rice Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Roasted Butternut and Apple Salad on a bed of Bitter Greens From the book Passionate Vegetarian by Crescent Dragonwagon, Robbin Gourley Serves 4 to 6 Ingredients: 1 large butternut squash, about 1 pound, halved, seeded, and peeled Cooking spray (optional) 2 teaspoons tamari or shoyu soy sauce 1 teaspoon olive oil About 1 1/2 teaspoons honey Honeyed Red-Wine Vinaigrette (recipe follows) 8 to 10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces) and half bitter or pungent (arugula, watercress, curly endive), well washed and dried 1 to 2 cups very thinly sliced green cabbage 1/2 cup cilantro leaves, chopped medium-fine 1 sweet, crisp apple, such as Galla, peel on, diced into 1/3 inch pieces 2 to 3 tablespoons toasted sesame seeds, or chopped, toasted pecans, toasted pumpkin seeds, or - best yet - tamari-roasted pumpkin seeds (optional) Directions: Preheat the oven to 400 F. Place 4 to 6 salad plates in the freezer to chill. Cut the peeled squash into 1/2-inch dice. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray. Toss the squash with the soy sauce and oil and bake until the squash pieces are lightly browned, slightly shriveled-looking and semi crisp on the outside and barely tender all the way through, 20 to 30 minutes. The squash should definitely keep its shape. Remove the squash from the oven, keeping the oven on. Immediately drizzle a little honey over the squash, toss and return to the oven. Bake 5 to 10 minutes more, until the squash is all browned. Remove from the oven and let cool to room temperature.	Sign up for our Email Newsletter For Email Marketing you can trust
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