Ingredients
Equipment
Method
Honeynut Squash Salad
- Preheat the oven to 400℉.
- Cut the honeynut squash in half lengthwise. Use a spoon or melon baller to scrape out the seeds (this recipe uses half of the squash). Place the halves on a baking tray with the cut sides up. Brush the inside of the squash halves with a teaspoon of olive oil and maple syrup. Bake the honeynut squash for about 40 minutes or until it is tender when pierced with a fork.
- Divide the spring mix, celery, apple slices, and black-eyed peas between four large bowls. Top with the chopped green onions and slivered almonds bowls.
- When the squash has cooled enough to handle, pour the oil and syrup in the center of the round part of each into a small bowl. Chop the squash into pieces of about one inch.
Lemon-Cashew Dressing with Pecans
- Start with the liquid that cooked in the squash halves in the small bowl. Add the cashew butter and microwave the bowl for about 20 seconds or until the cashew butter can be stirred easily.
- Add the rice vinegar, water, lemon juice, chopped pecans, garlic powder, salt, and pepper to the bowl. Mix well with a fork or a small whisk. Pour the dressing equally over the four salads.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the FoodDataCentral from the USDA. Butternut squash was used for the nutrition analysis because honeynut squash was not listed.
Honeynut squash has thin skin that's edible.
You can make the lemon-cashew butter dressing while the squash cools down.
