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.
Harvest Salad
1 Butterkin squash
1 pomegranate
Mixed greens
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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