caramelized pumpkin and green bean salad

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Dinner / Lunch / Salads

I stumbled upon  the method of caramelizing butternut squash  in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes?  Mine are these


roasted and caramelized butternut


caramelized pumpkin and green bean salad

1 butternut squash, sliced or diced
2 tablespoons agave syrup or honey
1 tablespoon white balsamic vinegar
sea salt and cracked black pepper
250g green beans, trimmed and blanched
flat-leaved parsley

for the dressing
2 tablespoons native olive oil
3 tablespoons white balsamic vinegar
1 tablespoon freshly grated lemon peel
a pinch of salt

Preheat oven to 200°.
Place the pumpkin on a baking tray lined with non-sticking paper. Mix together the agave syrup, vinegar, salt and pepper and brush the mixture over the pumpkin. Roast the pumpkin for 25-30 minutes or until golden.
While the pumpkin is roasting, blanch the beans , slice the tomatoes and prepare the dressing. To make the dressing, mix to combine the oil, vinegar, lemon peel and a pinch of salt.

Divide the ingredients between serving plates and spoon over the dressing to serve.


caramelized pumpkin and green beansnothing left...pure yellowautumn


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