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| Roasted Butternut Squash and Corn Salad with Cranberries and Cilantro |
"Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!"
Ingredients :
- 1 pound butternut squash, peeled and diced, or more to taste
- 1/4 cup olive oil, divided
- 4 ears corn on the cob, husks and silk removed
- 1 tablespoon olive oil, or as needed
- 1 small red onion, chopped
- 3/4 cup dried cranberries
- lemon, juiced
- 3 tablespoons chile paste
- 1 tablespoon garlic powder
- 1 teaspoon cider vinegar
- 1/2 teaspoon paprika
- 1/2 bunch cilantro, chopped
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H |
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- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Notes :
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