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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four. | 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet. | 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others. | 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain. | 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	pounds		204.1168	53.025	4.5359	0.4536
kosher salt	1	teaspoon		100.8667	0.0	22.44	0.5667
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
canola oil	2	tablespoons	cold-pressed	247.52	0.0	0.0	28.0
golden raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
water	1/4	cup	boiled	138.0	3.324	1.374	14.304
sherry vinegar	1	teaspoon		100.8667	0.0	22.44	0.5667
arugula salad leaf	4	ounces		100.8667	0.0	22.44	0.5667
pine nut	1/3	cup	toasted	302.85	5.886	6.1605	30.7665

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.