Recipe Instructions:
Ingredients
4 cups butternut squash peeled and cubed
1/4 cup extra virgin olive oil divided
1 teaspoon salt divided
1/2 teaspoon pepper divided
1 cup uncooked spelt prepared according to package instructions (or quinoa farro, barley, etc.)
1 juice and zest of lemon
1 cup scallions thinly sliced
1/2 cup parsley roughly chopped
1/4 cup sliced almonds toasted
4 ounces goat cheese crumbled
Instructions
Pre-heat oven to 350 degrees and line a baking sheet with foil.
Spread almond slices on baking sheet and toast in oven for 6-7 minutes or until lightly browned. Remove from oven and set aside.
While almonds are toasting, toss butternut squash cubes to coat with half of the olive oil (2 tablespoons), half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon). Spread out on the same foil-lined baking sheet you used to toast the almonds and roast for 20-25 minutes or until fork tender.
In a large bowl, toss cooked spelt with roasted butternut squash, scallions, parsley, toasted almonds and goat cheese.
Toss with lemon juice and zest plus the remaining olive oil (2 tablespoons), salt (1/2 teaspoon) and pepper (1/4 teaspoon).
Check for seasoning and adjust accordingly. Serve warm, room temperature or cold.
Notes
Salad can be stored in an air-tight container in the refrigerator for up to 3 days.
