Eosinophilic Esophagitis Friendly Roasted Squash Salad with Crispy Sage
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the crispy sage
- ¼ cup olive oil
- 16 fresh sage leaves
For the dressing
- 1 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp fine sea salt
- 3 tbsp olive oil (reserved from frying the sage)
For the salad
- 5 oz arugula
- ¼ cup raw pumpkin seeds
- 2 oz fresh ricotta, crumbled (optional)
Can be omittedfresh ricotta
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the squash cubes on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat. Roast for 25–30 minutes, flipping once halfway through, until the edges are deeply golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, heat 1/4 cup olive oil in a small skillet over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry for 30–45 seconds, until the leaves are crisp and the bubbling subsides — watch closely, as they can brown quickly. Transfer the sage to a paper-towel-lined plate. Pour the sage-infused oil into a small bowl and let it cool for 5 minutes.
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