A good salad make me happy… very happy! This is a good one. Butternut squash has not shown itself on our menus here at our house very often. I do house “somewhat” of a picky eater. I do love this butternut squash soup. It’s good enough to drink with a straw. And this Roasted butternut squash may not make it to your table. You can’t help but nibble on it right out of the oven! So when I was perusing my cookbooks looking for a salad for my upcoming book club I found this perfect salad to serve with this soup.
If you have never roasted vegetables you do not know what you are missing. Roasting vegetables caramelizes the sugar and intensifies the flavors. In my CSA package this week were the most beautiful carrots and brussel sprouts. I did not want just any run of the mill brussel sprouts. So this is what I did and they were amazing.
Cory Mosser turned me on to this fantastic dish so when he published his recipe for a “Root Roast” I knew it had to be good. Making it the first time I used all these roots that appeared in my CSA package that I had no clue as to what to do with them. We had about six guests over to grill steaks and I made the root roast as a side dish.. It is the number one rule when entertaining – DO NOT try out a new recipe on guests! Lots of times I do not adhere to my own advice. Most times the results are not good, but this time it worked out to my advantage and the talk of the evening was the vegetables and not the steak.
Here is how it is done.