SA is one of those people who eat the same chicken salad for dinner every night for one year and never get bored (I think his current record is 10 nights in a row, seriously weird, right?). On the other hand, I’m starting to lose On days 2 and 4, I thought of considering a hunger strike because he had eaten the same salad again. Now that summer is over, I had hoped to incorporate a new warm salad into our weekly dinner, with requirements less than 10 minutes preparation time and stuffing enough to not need chicken (I did not joke about the hunger strike ).

Butternut squash has become my new vegetable garden for almost everything. It’s easy to cook, has a delicious, rich taste and is so much healthier (half the calories!) Than potatoes or sweet potatoes. It’s fantastic in a creamy soup, thinly sliced ​​into crunchy chips, crushed or made into breakfast ground beef with lots of spices. My new favorite method of eating butternut squash is fried in the oven with herbs, a fantastic side dish or a main ingredient in a salad. For this recipe, the butternut squash is diced and roasted in the oven with thyme and served warm on a rocket with feta, pumpkin seeds and a honey-herb dressing. The colors and flavors are the epitome of autumn. Both pumpkin seeds and feta pack this salad with protein, while the warm butternut squash can satisfy even the most predators. If you want to increase the taste of the fall again, I think the flavors of this salad would work well with roasted pumpkin. I’ll try it once when we’re on Day 4.

Butternut Squash, Feta & Pumpkin Seed Salad
Prep Time
7 mins
Cook Time
40 mins
Total Time
47 mins
Diet: Grain/Gluten Free, Specific Carbohydrate Diet Legal
  • 2 cups butternut squash cut into cubes approx half a squash
  • 1 tbsp fresh thyme
  • 1 tbsp olive oil
  • 1/4 cup pumpkin seeds toasted
  • 4 cups rocket
  • 1/3 cup feta cut into cubes
  • Salt & pepper to taste
  • 1 tsp mustard
  • 1 tbsp honey
  • 1/4 cup olive oil
  • 1 1/2 tbsp fresh thyme
  • 2 tbsp white wine vinegar
  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. Peel the butternut squash and cut into 1/2 inch sized cubes, place on a baking sheet, drizzle with 1 tbsp olive oil and sprinkle with 1 tbsp thyme and salt & pepper and place in the oven to bake for 35-40 minutes. Keep an eye on the squash and flip them once they begin to brown
  3. While the butternut squash is cooking cut the feta into cubes and place in a bowl along with the rocket and toasted pumpkin seeds
  4. Place the dressing ingredients in a bowl and whisk until well
  5. Remove the butternut squash from the oven once it is soft and has begun to brown. Top the salad with the butternut squash and toss with the dressing just before serving. Enjoy!DSC_0928

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