I absolutely love butternut squash! Every time I buy some, my husband asks when I’m going to make one of his favorites- Butternut Squash Gnocci -so that will have to be on the menu soon! Luckily I bought a bunch of squash so that I could try different things, and this turned out totally delicious! I served it with the Portabella Panini, but then the next day had the salad by itself for lunch-it tastes great with the squash warm or cold!

Yield: 4-6

Butternut Squash Salad with Hazelnut Pesteo

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Prep Time 10 minutes

Cook Time 1 minute

Inactive Time 1 hour 39 minutes

Total Time 1 hour 50 minutes

Ingredients

• 2 large butternut squash, cubed and baked
• 2 Tbs Olive Oil
• 1 Cup Hazelnuts-toasted
• 1/4 Cup Pesto from a jar mixed with 1/2 Cup Water
• 4 Cups Spring Mix

Instructions

Preheat oven to 350, line a baking sheet with aluminum foil for the squash

Clean the squash and cube, then toss in a bowl with the olive oil and some salt and pepper to coat it. Put on lined baking sheet and bake for 45 min to an hour

Bake the hazelnuts for 10 minutes to toast

Put the hazelnuts in a food processor and process until they are crushed but some bigger chunks remain, add the pesto and water mixture and mix.

Combine all ingredients and serve

Peeling butternut squash is really a workout, but totally worth it! Serve as a side salad or main dish.

I’d love to hear from you-what do you do with butternut squash?