This pairing of sweet apple juice and spicy curry powder makes for a salad that'll have your taste buds talking!
- 2 1/2 pound(s) uncooked butternut squash
- 2 Tbsp vegetable oil
- 2 Tbsp apple juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp, chopped uncooked red onion(s), chopped
- 1 tsp curry powder
- 1/2 tsp sugar
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 1 Tbsp fresh parsley, fresh, chopped
Preheat oven to 400°F. Line a baking pan with aluminum foil.
Cut squash in half crosswise where it starts to widen (where the round "bulb" meets the "neck"). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
Meanwhile, combine remaining ingredients in a small bowl; set aside.
Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Yields about 2/3 cup per serving.