Baked Butternut Squash, Tomato and Egg Salad

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

There is something special about the flavor of baked butternut squash. You can always enhance it by making a dressing with oil, vinegar, and chili flakes, and by serving it with boiled eggs and tomatoes.

Ingredients Needed for Baked Butternut Squash, Tomato and Egg Salad

1½ butternut squashes, sliced
1 tablespoon vegetable oil
1 tablespoon fennel seeds
1 tomato
1 boiled egg

For the dressing:

1 tablespoon vegetable oil
1 teaspoon balsamic vinegar
1 teaspoon salt
1 teaspoon chili flakes
2 lemon slices
1 tablespoon pecan nuts, chopped
1 teaspoon dill for garnishing

How to Cook Baked Butternut Squash, Tomato and Egg Salad

  1. Add the squash slices on a baking tray on parchment paper, drizzle with the olive oil, sprinkle the fennel seeds, season with salt and pepper, and bake for 30 minutes at 380⁰F/190⁰C.
  2. Slice the cherry tomatoes and the boiled egg. Set aside.
  3. For the dressing: Add the olive oil, balsamic vinegar, salt, and chili flakes in a small bowl and mix them.
  4. Serve the cooked squash together with egg and tomatoes on a plate, drizzled with chili-olive oil dressing, and garnished with lemon and pecan.

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