This is a Butterkin. Cute, huh?
It’s a new variety of winter squash that is growing in popularity by leaps and bounds. It is similar to butternut squash, but a Butterkin is slightly sweeter and far less stringy, giving it a lot of appeal in my book. You saw it first in my Five-Minute Centerpiece here, and today it is one of the stars in my Harvest Salad.
This is an easy, attractive, and nutritious salad to put together, perfect for the fall season. I had everything ready the day before serving, so it was a snap to assemble on a plate and then drizzle with my favorite poppyseed dressing. If you prefer less sweet and more savory in a salad, a simple vinaigrette would work well, too.
1 Butterkin squash
1/2 cup Vanilla walnuts
Cut the Butterkin in half, then carefully cut away the skin, remove seeds, and dice in 1/2” cubes. Bring a 1-1/2 quart pan of water to a boil over high heat. Drop the cubed squash in all at once, return the water to a boil, and cook until fork tender, about 3 minutes. Drain and rinse with cool water. Allow to cool completely before using, or store in the fridge.
Cut the pomegranate in half and remove seeds. Rinse seeds thoroughly, removing any pith that may remain. Drain on paper towel-lined plate.
To assemble salad simply place greens on a plate, mound cooled, cubed squash on top, and sprinkle with pomegranate seeds and walnuts. Drizzle with poppyseed or light vinaigrette dressing.
Thanks to Melissa’s Produce for providing the squash and pomegranates.
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