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Author Notes: For this recipe, I was looking for contrasting textures and temperatures. The butternut squash I used was roasted previously, refrigerated and then warmed to room temp, while the Rapini was blanched and then quickly sautéed with the squash tossed in just briefly. The idea for the dressing came from a butternut squash soup recipe that calls for fresh cilantro as a garnish. The result was a delicious blend of warm, full flavors. —TiggyBee
For the Sauté:
Roasted butternut squash cut into cubes
Extra virgin olive oil for pan
For the Dressing:
cup Extra virgin olive oil
tablespoons Roasted pepitas
Large garlic clove
tablespoons Sour cream
Salt to taste
- In a food processor, combine the cilantro, olive oil, pepitas, garlic, and salt and pulse until smooth. Add the sour cream and pulse a few more times until combined. Set dressing aside.
- Wash Rapini and trim about an inch off the stems and blanch in boiling water for three minutes. When done, rinse them in cold water to stop the cooking process.
- Peel and quarter the shallots and cube the roasted butternut squash.
- In a pan, heat the olive oil and add the shallots and rapini and sauté together for about 3 minutes then add the butternut squash and stir together briefly until combined and remove from heat.
- Drizzle the dressing on top and sprinkle a handful of the Marcona almonds on top and enjoy!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Butternut Squash