The recipe for Moroccan-inspired butternut squash and poblano salad with corn and feta offers a savory twist on the beloved winter squash. Serve this flavorful dish as a vegetarian main or as a side alongside your preferred protein.
**Course:** Salad/Side Dish
**Cuisine:** Moroccan
**Diet:** Gluten-Free
**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Total Time:** 50 minutes
**Servings:** 5 servings
**Calories:** 275 kcal
**Author:** Jamie Vespa MS, RD
**Equipment:**
– Rimmed baking sheet
**Ingredients:**
– 1 medium butternut squash, peeled and sliced into 1×1-inch cubes (about 6 cups total)
– 5 Tbsp. extra virgin olive oil, divided
– ¾ tsp. kosher salt, divided
– ½ tsp. ground cumin
– ¼ tsp. black pepper
– 1 poblano pepper, seeded and sliced into 2-inch strips
– 1 Tbsp. mild harissa (such as Mina brand)
– 1 Tbsp. fresh lime juice
– 1 grated garlic clove
– ¾ cup fresh, canned, or frozen/thawed corn
– ¼ cup crumbled feta cheese
– 3 Tbsp. toasted pumpkin seeds (pepitas)
– 2 Tbsp. fresh torn mint leaves (optional)
**Instructions:**
1. Preheat the oven to 425°F. Spread the butternut squash on a rimmed baking sheet. Toss with 2 Tbsp. of the olive oil, ½ tsp. salt, cumin, and black pepper. Bake for 20 minutes.
2. Remove the squash from the oven. Add the poblano pepper to the baking sheet, along with a touch more oil or cooking spray. Toss to combine with the squash. Place back in the oven and bake for 15 more minutes, until both the squash and pepper are tender.
3. While the vegetables roast, prepare the Harissa-Lime dressing by combining harissa, lime juice, grated garlic, remaining ¼ tsp. salt, and 3 Tbsp. olive oil in a small bowl. Stir with a whisk.
4. Remove the squash mixture from the oven and add the corn to the baking sheet. Toss the corn with the squash and peppers to allow the residual heat and spices to warm and flavor the corn.
5. Transfer the mixture to a serving bowl or platter. Drizzle the Harissa-Lime dressing over the top and garnish with feta, pumpkin seeds, and fresh mint (if using). Add another squeeze of fresh lime juice right before serving, if desired.
**Notes:**
– This salad is best enjoyed warm or closer to room temperature.
– Store leftovers in an airtight container and refrigerate for up to 3 days.
– To reheat, use a microwave-safe bowl or plate and reheat until warm, or transfer the salad to a lightly greased skillet and cook over medium heat until heated through.
**Nutrition:**
– Serving: 1 cup
– Calories: 275 kcal
– Carbohydrates: 30 g
– Protein: 7 g
– Fat: 16 g
– Saturated Fat: 2 g
– Sodium: 540 mg
– Fiber: 8 g
– Sugar: 9 g
#shorts #healthyfood #healthyrecipes
Said