Warm Butternut Squash Salad

As y’all know, I send Mr. Batch to work each day with a homemade lunch. Usually a banana that he eats around 9am; a veggie burger made with mixed grains and placed on top of a bed of vegetables and starch; and a fruit snack and a veggie snack that he eats in the afternoon.

He has confessed to me that there are times when his lunch calls to him by 10:30am. And I confess to y’all that I completely understand!

So, he bought himself this Kitchen Safe!

He puts his containers of food inside, and as the website says: “Once the timer is set, and the button is pressed, the safe will remain locked until the timer reaches zero.  No overrides!”

Which worked well … until we switched to glass food containers, which no longer fit in the Kitchen Safe.  🙁

Never fear!  That uber-intelligent Mr. Batch figured out a work-around!  Now he locks the glass containers of food in his desk drawer.

And puts the KEY in the Kitchen Safe!!!

I heart that guy! So dadgum creative!  Swoon!

He claims he doesn’t care for roasted winter squash, so I gave some roasted butternut squash the red carpet treatment …. glammed it up … and  created Warm Butternut Squash Salad.

I love how the caramelized butternut squash tastes when paired with the salty feta, sour lemon, grassy parsley and cool mint. He’s been loving it, and I hope you will, too!

Yield: 6 servings

Preheat oven to 400 degrees F.

  • 1 large butternut squash, peeled, seeded, and cut into 1 -inch pieces
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt

In a large bowl, combine the butternut squash, olive oil and salt. Toss the squash pieces until evenly coated. Roast them in a baking dish for 30-40 minutes, or until soft. Allow to cool slightly.


  • 1/2 of a large red onion, small diced
  • 1/4 cup parsley, chopped
  • 1/4 cup mint, chopped
  • juice of 1/2 of a lemon (approx 1/8 cup)
  • 1/2 cup crumbled feta cheese

*Leave out the cheese, and it’s vegan and dairy-free! And Paleo!

Combine the squash, onion, chopped herbs, feta and lemon juice in a mixing bowl.  Adjust seasoning with salt and freshly ground black pepper. Serve immediately.

For leftovers — this salad keeps beautifully in the fridge.  Reheat slightly, to serve warm. If you prefer, you can hold a little of the lemon juice on the side and then add when you reheat in the microwave.

I served this for myself with sliced Juiciest Baked Chicken Breasts and some cabbage that I sautéed with onion, fennel and a bit of grated fresh ginger. Trade out the chicken for some tofu, and you’ll please your primarily-vegetarian fans in your house!


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