Fall Butternut Squash Salad
Serving size: 4-5
Prep time: 15 mins
Cook time: 45 mins
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Ingredients
- 2 sweet onions, thinly sliced
- 3 tablespoons ghee
- 1 tablespoon balsamic vinegar
- 1 pound cubed butternut squash
- 1 pound button mushrooms, halved
- 1/4 cup avocado oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves
- 1 tablespoon roughly chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- flake salt, for garnish
- freshly cracked black pepper, for garnish
Directions
- 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2. Add ghee to a large nonstick pan over medium-low heat, then place the thinly sliced onions in it. Toss around to coat in the ghee then let the onions begin to cook down, tossing every couple minutes.
- 3. While the onions begin to cook, place butternut squash and mushrooms on the sheet pan then pour avocado oil and maple syrup on top. Sprinkle thyme, rosemary, salt, and garlic powder on top then toss to combined everything. Flatten everything in one even layer then place in the oven to bake for 35-40 minutes.
- 4. While the butternut squash and mushrooms cook, keep an eye on the onions, continually tossing every couple minutes. If any of the edges get too brown or black, turn the heat down. The onions will slowly caramelize over the next 40 minutes, just be patient and play on your phone. Once the onions are brown and sweet, add balsamic vinegar and a sprinkle of salt to them, then cook for another couple minutes until the vinegar burns off.
- 5. Once the butternut squash is cooked through, add everything from the sheet pan into the pan with the caramelized onions and toss to combined. Top with flake salt and freshly cracked black pepper before serving!
