Roasted Banana Squash and New Potato Salad

Roasted new potatoes and squash on Spring greens. #vegan #glutenfree
Lovely new potato salad- gluten-free and vegan.
Roasted banana squash and potatoes with baby greens #salad #vegan #gluten-free
Warm roasted potato salad with fresh greens. Happiness.

Karina's Roasted Butternut Squash and New Potato Salad Recipe

Recipe posted by Karina February 2010.

We found these tiny potatoes at the local organic market. Gold, red and purple bites of root vegetable goodness. If you cannot find such petite potatoes, use the smallest gold, blue and red potatoes you can find and cut them into halves or quarters to make them bite size. As for the squash, I used banana squash (see more on banana squash here), but butternut or even acorn squash would also be delicious.

First: Preheat the oven to 400ºF.


In a roasting pan combine:

Stir the winter squash and potatoes together and coat the squash with the olive oil and seasonings. Place the roasting pan back into the hot oven and roast until the potatoes and squash are fork tender and the squash is caramelized- about 15 to 20 minutes. Stir half way through to help brown all sides, and keep the squash from sticking.

1 bag (1 1/2 to 2 lbs.) tiny young potatoes or small fingerlings
Olive oil
1 clove minced garlic
1 teaspoon thyme
Sea salt and fresh ground pepper, to taste

Note: Slice the potatoes in half if they are larger than bite size.

Stir the potatoes to distribute the olive oil and seasonings. Roast for 15-20 minutes or so- till tender but not quite done- you're going to add in the squash and cook them longer.

Add in:

Half a banana or butternut squash, peeled and cubed
A drizzle of extra virgin olive oil
A drizzle of real balsamic vinegar

Instructions:

Note: Size matters. Larger potatoes and cubes of squash will take longer to cook than their petite cousins, so test with a fork and keep an eye on them.
When the potatoes and squash are tender, remove the pan from the oven and cool it on a rack while you wash and dry the salad greens.

Plate a mix of fresh, crisp baby spinach and spring greens.

Spoon the warm roasted squash and potatoes onto the greens. Dress lightly with a dab of your best extra virgin olive oil and balsamic vinegar. Top with fresh ground pepper.

Note: For those enjoying cheese, add a sprinkle of fresh organic goat cheese or a shaving of Parmesan.

Serves 4.



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Roasted banana squash and potatoes with baby greens #salad #vegan #gluten-free
Tiny potatoes are a favorite addition to fresh greens.


Recipe Source: glutenfreegoddess.blogspot.com

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xox Karina