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Roasted Butternut Squash with Herbed Vinaigrette

Yield 4 servings (serving size: 1 1/4 cups)
McPhail frequently roasts vegetables to deepen their flavors.

Ingredients

  • Dressing:
  • 1 tablespoon finely chopped shallots
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • Salad:
  • 1 1/3 cups cubed peeled butternut squash
  • 1 cup cubed peeled sweet potato
  • 1/2 cup green beans
  • 1/2 cup wax beans
  • 4 cups trimmed arugula
  • 1/4 cup vertically sliced sweet onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 122
  • caloriesfromfat 28 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 2.6 g
  • carbohydrate 21.5 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 312 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

  3. To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer. Bake at 350° for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl, and toss well.