Hardy winter squashes have started to pop up here and there. My usual preparation method of choice for butternut squash is roasting, while for corn I typically steam or grill. Despite having never tried corn in the oven, I gave it a go in the name of simplicity.

And I’m so glad I did! It softens up just fine and the husks/silks come off so easily after. While I was at it, I threw a hot cherry pepper in for a zippy dressing contribution. The crunchy little pumpkin seeds and fresh basil make it feel complete. Side note: There is so much basil in the garden, it’s beyond comprehension and reason. I was completely thrilled to find a new application for it that really worked rather than just shoving it into everything to use it up. Salad? Whole leaves of basil in there. Smoothie? Needs basil I guess. Sandwich? Throw basil on it. Grains of any type? Chop it up and put it in already!

This is a great dish to make at the end of summer for little gatherings or maybe as a light lunch with some eggs or crunchy, grainy bread. It has that sweet-spicy-salty thing going on. The squash and toasty seeds are a little fall preview, but the summery corn is still sweet and juicy.

Roasted Butternut & Corn Salad

Roasted butternut and corn salad has sweet, spicy, and salty flavours all together. Fresh basil, hot chilies in the dressing, and vegan feta make this salad so delicious and satisfying.

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Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Servings 4

Ingredients

• 1 small-medium butternut squash, peeled and diced into small cubes
• ¼ cup olive oil, divided
• sea salt and ground black pepper, to taste
• 1 small hot pepper (I used cherry hot)
• 3 cobs corn (husks intact)
• 2 tablespoons apple cider vinegar
• 1 tablespoon agave nectar
• 1 small clove garlic
• ½ teaspoon Dijon mustard
• 2 tablespoons water
• ¼ cup toasted pumpkin seeds
• ⅓ cup crumbled vegan feta cheese
• 1-2 sprigs basil, leaves finely chopped

Notes

• The cherry hot pepper that I picked was SO hot! I only used about half of it in the dressing, but yours may vary in degree of heat.
• If you’re making this ahead of time, toss the vegetables with the dressing and add the vegan feta, pumpkin seeds and basil right before serving.
• Also, there will be some extra dressing. Just use the rest on a green salad, some grains or whatever you like!

Instructions

• Preheat the oven to 375°F.
• Toss the pieces of squash with 1 tablespoon of the olive oil, salt and pepper. Spread out onto a baking sheet. Place the whole chili on the tray as well. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.
• While the squash is roasting, place the cobs of corn directly onto the oven racks. Let them roast and steam in there for about 20 minutes. Peel back husks/silks as soon as you can handle them to prevent further cooking. Cut kernels off the cobs. set aside.
• Make the dressing: combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, remaining olive oil, water, salt and pepper in a blender. Blend mixture until creamy and unified. If you don't have a blender, just finely mince the chili and garlic, combine everything except the oil. Then slowly drizzle in the oil while whisking until the mixture is thoroughly combined.
• Toss the squash and corn with half of the dressing, half of the basil and half of the vegan feta. Taste to see if you would like more dressing. Place the mixture onto your serving plate. Garnish the top with the pumpkin seeds, remaining basil and vegan feta.

Author: Laura Wright

Course: Salad, Side Dish

Diet: Gluten Free, Vegan, Vegetarian

Keyword: basil, butternut squash, chili, corn, fall, lemon, olive oil, summer, vegan cheese