Roasted Squash Salad Recipe
queso fresco, tomatillo, pickled onions, pepitas
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and peel it. Cut it into 1-inch cubes. In a bowl, toss the squash cubes with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and lightly browned.
Prepare the Tomatillos
While the squash is roasting, rinse the tomatillos and remove the husks. Cut them into quarters and roast them alongside the squash for the last 15 minutes of cooking.
Assemble the Salad
In a large bowl, combine the roasted squash, tomatillos, pickled red onions, and pepitas. Crumble the queso fresco over the top.
Finish with Dressing
Drizzle lime juice over the salad and garnish with fresh cilantro. Toss gently to combine.