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Caramelized Butternut Squash with Roasted Grapes,Goat cheese and Delightful Palate's Wild Mayhaw Berry Salad Dressing

Caramelized Butternut Squash with Roasted Grapes,Goat cheese and Delightful Palate's Wild Mayhaw Berry Salad Dressing

Caramelized Butternut Squash with Roasted Frapes, OGoast Cheese and Delightful Palate's Wild Mayhaw Berry

Serves 6 

2 cups butternut squash, cut into 1” cubes

1/2 cup Delightful Palate’s Wild Mayhaw Berry Salad Dressing

1 cup quinoa

2 cups low sodium chicken broth

2 cups red grapes

¼ cup Delightful Palate’s Stone Fruit Nectar Salad Dressing

½ cup goat cheese, crumbled

1 tsp. salt, divided

½ tsp. pepper, divided

 

 Preheat oven to 415 degrees F.

On a large baking sheet lined with parchment paper or a silicon baking sheet, add butternut squash evenly so they are not overlapping and drizzle with 1/4 cup Delightful Palate’s Wild Mayhaw Berry Sprinkle with ½ tsp. salt and ¼ tsp. pepper.

Place into oven and roast for 35 – 40 minutes, or until soft and edges are brown.

Toss around every 10 minutes.

When butternut squash has 10 minutes remaining, place grapes onto a small baking sheet and sprinkle with remaining ½ tsp. salt and ¼ tsp. pepper. toss with  Delightful Palate’s Stone Fruit Nectar. Place in oven and roast for 10 minutes, or until grapes start to burst and wilt. Remove from oven and set aside until ready to assemble salad.

Meanwhile, cook quinoa according to package instructions, except substituting chicken broth of water. (If your quinoa recipe calls more than a 2:1 ratio of water to quinoa, please follow those proportions.) Once quinoa is done cooking, set aside.

To assemble salad, in a large bowl, add quinoa, caramelized butternut squash, roasted grapes, goat cheese and drizzle with the remaining Delightful Palate's Wild Mayhaw Berry salad dressing Mix well and serve at room temperature or warm.