I've had a big butternut squash staring at me, accusingly, on my counter for a while now. I bought it on a whim, not sure what I was actually going to do with it. It sat, forlorn, in my kitchen...until Sunday night. One of my New Year's resolutions is to use what I buy, seems simple enough, but we waste a lot of food in this country. Depending on who you ask, it's estimated that we throw out between 14-40% of the food we buy! That's a lot of money being tossed out in Thursday's garbage pick up, and that's a lot of food wasted when so many are going hungry. So last night I made good on my promise to myself about using what I buy and cooked the squash.
Spinach and squash salad
- 1 butternut squash, cubed and steamed lightly (I used 1/2 of it and saved the other 1/2 for later)
- 2 big handfuls of baby spinach
- 1 cup grape tomatoes
- 1/2 cup pine nuts, toasted
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 2 teaspoons sugar
Mix together the vinegar, oil and sugar.
Put the spinach in a large serving dish, add the tomatoes and pine nuts, add in the squash and drizzle with the dressing, I used roughly 1/2 of my dressing, I didn't want the greens to drown. Serve immediately.