Harvest Butternut Squash and Spinach Salad with Roasted Turkey

Autumn is my absolute favorite time of year. I love the brisk mornings and the early sunsets that lead into crisp, cool nights – though admittedly the season here in Southern California isn’t nearly as gorgeous as it is elsewhere in the country. I’m looking forward to tights, coats, boots, and scarves, and am burning my favorite “Pumpkin Caramel Latte” and “Leaves” candles as I write this. I’ve even gotten myself a couple decorative pumpkins already! What I also love about fall is the abundance of seasonal squash at the market. Just yesterday I got organic butternut, spaghetti, acorn, and kabocha squash for just 99 cents a pound!

Harvest Butternut Squash and Spinach Salad with Roasted Turkey // Naturally Lindsey

In honor of the season’s imminent arrival (and to make use of some of my newly acquired squash bounty), I decided to make a salad celebrating the flavors of fall. Yes, I know, salad doesn’t typically scream “fall,” but one bite and you’ll be a believer. The spinach, though cold, wilts slightly when topped with the warm squash and turkey, but you could steam the spinach slightly if desired. I didn’t use any sort of dressing for this salad as I feel the tender squash provides enough moistness and flavor on its own, but tossing the spinach with lemon, ACV and olive oil would be lovely as well. This recipe serves one, but can of course be doubled, tripled, or quadrupled to make more.

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free
• Paleo

Continue reading

Simply Roasted Butternut Squash

I absolutely love squash, but perhaps my least favorite part is preparing it to be cooked. It tends to be difficult to cut open, even with a good knife, and peeling something that big and round (it’s so… out there) is beyond tasking. Below, a simpler way to get tender squash every time.

Simply Roasted Butternut Squash // Naturally Lindsey

Simply Roasted Butternut Squash

• 1 medium butternut squash, about 1 lb.
• Himalayan sea salt and black pepper, to taste

1. Preheat your oven to 350°. Cut the squash in half and scoop out the seeds and pulp. Place the half face up (rind down) on a baking sheet. Sprinkle generously with salt and pepper. Bake for 20-25 minutes. Then carefully turn the halves face down and cook for another 20-25 minutes until squash is tender. Remove from oven and let cool.
2. From here, you can either scoop out the squash, slice or cube it. The peel should be much easier to remove – just slide a butter knife between the rind and the flesh and voilà, tender, delicious butternut squash!

Simply Roasted Butternut Squash // Naturally Lindsey
What’s your favorite kind of squash? Did you find the pop culture reference I threw in there? Let me know in the comments below!