Ingredients Needed for Baked Butternut Squash, Tomato and Egg Salad
1 ½ butternut squashes, sliced
1 tablespoon vegetable oil
1 tablespoon fennel seeds
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
- 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.
- Slice the cherry tomatoes and the boiled egg. Set aside.
- For the dressing: Add the olive oil, balsamic vinegar, salt, and chili flakes in a small bowl and mix them.
- Serve the cooked squash together with egg and tomatoes on a plate, drizzled with chili-olive oil dressing, and garnished with lemon and pecan.