Slide show: 5 vegetable main dishes
Spring greens topped with butternut squash
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For this recipe, start with a winter squash of your choice — butternut (as shown here), acorn, Hubbard, autumn cup or another favorite. Remove the rind from the squash. Cube the squash and brush lightly with olive oil. Roast squash in oven at 350 F for about 30 minutes or until golden brown on edges.

In a small bowl, mix together 1/4 cup roasted butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Put 1 cup of spring greens on a plate and top with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.

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