Here is another one of our recipe contest winning recipes; this one submitted by Ashely C. The Locavorious kitchen team really liked the combination of sweet, spicy and salty, as well as the combination of fresh butternut squash (a locally grown hard squash easy to stock up on and store for winter!) and one of our summertime favorites, sweet corn, that freezes so well.
Without further ado, from Ashley:
1 small or medium butternut squash
1 small jalapeno pepper
¼ to ½ of a Locavorious corn container–thawed
1 clove of garlic, minced–or more if you so desire
feta cheese, crumbled, to your heart’s desire
fresh mint, leaves finely chopped
dried cranberries, or other dried, tart fruit
salt and pepper
1. Wash, peel, dice the butternut squash into approx. 1/2 inch cubes.
2. In large bowl, toss the squash chunks with olive oil, salt & pepper, and place on large baking sheet.
3. Roast the butternut squash at 375 degrees until roasted (about 20-30 mins). don’t forget to stir it at least once to make sure the cubes roast evenly.
4. Once the squash is looking nice and done, remove from oven and set aside.
5. In a large skillet heat up some olive oil (enough to coat all the corn). Dice up the jalapeno pepper and remove as many or as few seeds as you like. (It will still be pretty hot even with only a couple seeds).
6. Brown the garlic in the oil–ever so lightly.
7. Add the jalapeno, cook for a couple seconds.
8. Add the corn and heat through (it’s already cooked so this will only take a hot second or two).
9. Add the roasted squash.
10. Add more oil if it seems dry in the skillet. just enough to re-coat everything.
11. When everything is hot and looking tasty, dump it all in a serving bowl.
12. Add feta, cranberries and mint.
13. Toss well.
14. Serve and enjoy!
Notes from Ashley: “I called this a salad, but it is so great you can eat it as the main course or fancy side at even the swankiest of soirees! This dish hits all of your taste buds in the best possible way–sweet, hot, savory, fresh. Finally, this is a very forgiving recipe and can be changed depending on your tastes or what you have in the fridge. E.g. basil instead of mint, add some nuts or seeds, saute an onion with the garlic, add more veggies–maybe roasted Brussel sprouts, goat cheese instead of feta…the possibilities are endless!”
Notes from editor Rena: I used a rather large butternut squash, so I used the whole container of sweet corn. I used about 1/3 cup crumbled feta and about 1/3 cup of dried tart cherries. Be sure to adjust your roasting time based upon the size of your squash cubes; I roasted my squash a bit too long, but the Farm Salad was still a hit.
Don’t forget to roast the seeds…
Toss the corn with the herbs…
Toss everything together…