Butternut Squash and Pomegranate Salad
recipe yields 4 servings - 1 medium-sized butternut squash - 1 tablespoon salad oil, such as canola, grapeseed, or light olive oil - Salt and pepper to taste -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Oven
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Saute pan
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Serving bowl
Ingredients
- 1 medium-sized butternut squash
- 1 tablespoon salad oil, such as canola, grapeseed, or light olive oil
- Salt
- pepper
- 1 stick sweet butter
- 1 cup of pecans
- 2 tablespoons brown sugar
- ½ cup fresh figs, cut in half*
- 2 tablespoons honey
- Juice from ½ lime
- ½ cup pomegranate seeds
- *If fresh figs are not available, dried figs make a fine substitute.
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