Squash And Apple Recipe
whipped coconut, puffed rice, benne vinaigrette
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Ingredients
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Ingredients
Method
Directions
Prepare the squash
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Place the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
Make the benne vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and benne seeds. Season with salt and pepper to taste. Set aside.
Whip the coconut cream
In a mixing bowl, use a hand mixer or whisk to whip the coconut cream until smooth and fluffy. If desired, add a pinch of salt for flavor.
Combine the salad
In a large bowl, combine the roasted butternut squash, diced apple, and puffed rice. Drizzle with the benne vinaigrette and toss gently to combine.
Serve
Plate the squash and apple mixture and top with the whipped coconut cream. Serve immediately.