Butternut Squash and Whole Grain Summer Salad
The Custom Culinary® Chefs demonstrate how to create our Butternut Squash and Whole Grain Summer Salad, featuring Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate.
Ingreadient
- 2 tsp Cinnamon, ground
- 1 tsp Ginger, fresh, grated
- 1 tsp Cumin, ground
- ½ tsp Salt
- 2 Tbsp Olive oil
- 1 ea Butternut squash, seeded and cut into ¾ inch cubes (about 2 lbs)
- 1 cup Cracked freekeh, brown rice, kamut, or other whole grain
- 1 ea Radicchio, small head, coarsely chopped
- 8 ea Dates, pitted, coarsely chopped (about 1½ oz)
- ¼ cup Flat-leaf parsley, coarsely chopped
- 1 Tbsp Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
- ¼ cup Extra-virgin olive oil
- 1 ea Lemon, juiced
- 1 Tbsp Honey
Direction
- Preheat the oven to 400°F (200°C).
- Place the cinnamon, ginger, cumin, salt, and oil in a small bowl and mix to combine.
- Place the butternut squash on a rimmed baking sheet, pour the spice mixture over the squash, and toss to coat.
- Bake in the oven until the squash is tender, 30 to 35 minutes.
- Prepare dressing by whisking together the honey, olive oil, and lemon juice.
- Meanwhile, rinse the freekeh or other whole grain under running water and place in a large saucepan with Liquid Stock Concentrate.
- Cover with 4 cups water and bring to a boil.
- Reduce the heat to a simmer and cook until almost all the water has been absorbed, about 15 minutes if using freekeh.
- Remove from the heat, drain any remaining water, and let cool slightly.
- Toss cooled grains with the dressing, butternut squash, dates, and parsley.
- In a chilled salad bowl, mound the chopped radicchio into a pile in the middle.
- Top with prepared whole grain salad and serve.
