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Butternut Squash and Whole Grain Summer Salad

Butternut Squash and Whole Grain Summer Salad

The Custom Culinary® Chefs demonstrate how to create our Butternut Squash and Whole Grain Summer Salad, featuring Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate.

What You'll Need

Recipe Ingredients
  Butternut Squash
2 tsp Cinnamon, ground
1 tsp Ginger, fresh, grated
1 tsp Cumin, ground
½ tsp Salt
2 Tbsp Olive oil
1 ea Butternut squash, seeded and cut into ¾ inch cubes  (about 2 lbs)
  Whole Grain Salad
1 cup Cracked freekeh, brown rice, kamut, or other whole grain
1 ea Radicchio, small head, coarsely chopped
8 ea Dates, pitted, coarsely chopped (about 1½ oz)
¼ cup Flat-leaf parsley, coarsely chopped
1 Tbsp Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
¼ cup Extra-virgin olive oil
1 ea Lemon, juiced
1 Tbsp Honey

Butternut Squash
  1. Preheat the oven to 400°F (200°C).
  2. Place the cinnamon, ginger, cumin, salt, and oil in a small bowl and mix to combine.
  3. Place the butternut squash on a rimmed baking sheet, pour the spice mixture over the squash, and toss to coat.
  4. Bake in the oven until the squash is tender, 30 to 35 minutes.
  1. Prepare dressing by whisking together the honey, olive oil, and lemon juice.
Whole Grain Salad
  1. Meanwhile, rinse the freekeh or other whole grain under running water and place in a large saucepan with Liquid Stock Concentrate.
  2. Cover with 4 cups water and bring to a boil.
  3. Reduce the heat to a simmer and cook until almost all the water has been absorbed, about 15 minutes if using freekeh.
  4. Remove from the heat, drain any remaining water, and let cool slightly.
  5. Toss cooled grains with the dressing, butternut squash, dates, and parsley.
  6. In a chilled salad bowl, mound the chopped radicchio into a pile in the middle.
  7. Top with prepared whole grain salad and serve.