I admitted my new obsession with this gorgeous winter fruit in last week’s post for Warm Butternut Squash Salad. Well I couldn’t keep my paws off of it once I discovered how versatile and truly quick and easy it is to prepare. Once you shimmy the skin off it’s literally 15 minutes in the oven ’til go time. That’s my kind of meal. I find the texture of squash to work well in salads because it gets kind of tender yet holds its form when tossed. And because I have loved potato salad since I was a fat baby on my mom’s knee I knew I had to try butternut squash version to add to my Thanksgiving table. Dressed with a light and creamy yogurt-based dressing, it was everything I had hoped for: Light, crunchy, and filling with a delicate balance of sweet and savory flavors. The ingredients of this salad are simple: Red skin potatoesButternut squashRadishes& Green onion And with a simple dressing of Greek yogurt and mayo (or vegan alternatives), grainy mustard, vinegar, and standard spices, it’s the simplest of side dishes to prepare. Hands on prep time is less than 30 minutes and the whole thing comes together in about 1 hour. Plus, it’s a one bowl operation. Mix up the dressing, dump in the rest and toss! Easy and SO flavorful and satisfying. The crunch factor is perfect with the radishes and green onion. And the potato and squash remain tender and complement each other well married under the creamy dressing. Make this recipe for Thanksgiving, Christmas and beyond. It’s such a versatile dish that travels well and requires little prep time. Plus, as ingredients come in and out of season you can sub them in place of each other and make something entirely new. You could even add a little protein of your choice to make this a complete meal: chickpeas, chicken, hard boiled eggs? Whatever you prefer. Enjoy!
