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Zero Waste Butternut Squash, Apple & Barley Salad with Salsa Verde Mascarpone

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Zero Waste Butternut Squash, Apple & Barley Salad with Salsa Verde Mascarpone

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Ingredients

  • Puree:

  • Seeds Powder:

  • Crisps:

  • Brown Butter Glazed Cubes:

  • Barley Apple Salad:

  • Assemble:

Directions

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This is just the most perfect autumnal recipe. The flavors are so warming and it tastes absolutely amazing! What’s most exciting is that the recipe uses every part of the butternut squash (skin, seeds, and pulp) to create this delight and it all works perfectly #zerowaste .

Don’t get put of by the various elements; it just requires a little prep and mostly all cooks at the same time…a perfect Thanksgivings or Xmas dish.

How to Make it:

  1. Preheat the oven to 180C.
  2. Peel the butternut squash and keep the skin aside, remove the seeds from inside and also keep aside. Cut the squash in half and cut into equal-sized cubes.

How to Make the Puree:

  1. Place half the butternut squash cubes on a baking tray, spread out evenly with 2 garlic cloves and olive oil, ground ginger, cumin, salt, and white pepper.
  2. Roast for 30-35 mins at 180C until tender.
  3. Allow to cool, then put in a food processor with enough olive oil to get a purée consistency.

How to Make Seed Powder:

  1. Spread the seeds out in a single layer on a lined baking tray, drizzle with olive oil, season with salt.
  2. Roast in the oven until the seeds are crisp (approx 25mins).
  3. Allow to cool, then pulse in a food processor till they form a powder.

How to Make the Crisps:

  1. Coat the butternut squash skins in ground ginger, garlic powder, salt, and olive oil.
  2. Transfer to a baking tray and bake for 10-15 mins at 150C until nearly crisp.
  3. Allow to cool and further crisp up.

How to Make the Brown Butter Glazed Cubes:

  1. Put the remaining butternut squash cubes in a wide pan with the butter, ground cumin, sage, cinnamon, salt, and white pepper and until the squash is tender (approx 10 mins).

How to Make Barley Apple Salad:

  1. Cook the barley salad according to the instructions, stir in the salsa verde, and add the apple cut into cubes.

How to Assemble:

  1. Assemble with the puree as a base, top with the barley salad, butternut squash cubes, the squash crisp, mascarpone, and a sprinkling of crumble.

Zero Waste Butternut Squash, Apple & Barley Salad with Salsa Verde Mascarpone
Zero Waste Butternut Squash and Apple and Barley Salad with Salsa Verde Mascarpone

Sonali Morjaria

Sonali is an amazing recipe developer with a background in food PR & Marketing. She has worked on a range of large scale hospitality events such as a Taste of London and has launched central London restaurants.

Her love for food has continued on to her Instagram page where she finds the greatest joy in creating delicious recipes that look enticing with a healthy angle. All her recipes are vegetarian and most of them are vegan. She tries to use seasonal produce as much as possible and takes great pride in creating interesting recipes showcasing produce at their best.

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