I love “Salatet el Raheb” the smoked aubergine salad I posted about last week and I know sooo many of you love it as well. So I decided to make a similar salad using butternut squash, which is in season now, and it came out phenomenal! (See below for the recipe)
You’re all gonna fall in love with this one too! It’s sweet and tangy and has all the exciting ingredients to make this a hit for dinner parties as part of a mezze, a light lunch or just a side for any day of the week. Please try it and let me know…and if you LOVE this recipe please tag a friend who would too!
- 1/2 butternut squash cut in large squares
- 1/4 red onion finely diced
- 1/4 cup parsley
- 1/4 cup pomegranate seeds
- 1 mashed garlic
- 1 tbsp lemon juice
- 1 tsp pomegranate syrup
- 2 tsp olive oil
- 2 tbsp Cajun spice
- 1/4 tsp salt
- 1/4 tsp Aleppo pepper (or Cayenne pepper)
Preheat oven to 350F/180C. In a flat baking tray add the chopped butternut squash, olive oil and Cajun spice and mix well until it coats all the squash. Bake for 30 minutes.
Cut the butternut squash further into small 1 cm squares and place in a medium size bowl. Add the rest of the ingredients and mix until everything is incorporated.
Garnish with more pomegranate seeds.