Greek Butternut Squash Salad with Chickpeas & Roasted Peppers

Butternut squash is a winter squash that has a sweet nutty taste. It has a lighter texture
and flavor than pumpkin. Combining it with the chickpeas, olives and feta gives you a
great tasting Mediterranean style dish. For ease buy the squash already peeled and cubed.

4 cups peeled cubed butternut squash
1 small red onion, diced (1 ½ cups)
1 large red bell pepper, seeded and cut into 4 wedges
2 tbsp olive oil
1/8 th tsp salt and pepper
1 tbsp olive oil
2 tsp lemon juice
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1/3 cup sliced pitted kalamata olives
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 450°F. Line a large baking sheet with foil sprayed with vegetable oil. In a bowl toss together squash, onion, bell peppers 2 tablespoons
and salt and pepper. Place on baking sheet and roast in preheated oven until squash is browned and tender about 20 minutes. Let stand until cool enough to handle. Peel peppers and cut into 1” pieces
2. Add to serving bowl along with 1 tbsp olive oil, lemon juice, chickpeas, olives and feta. Garnish with parsley

Nutritional Analysis Per Serving
Serving (242g)
Calories 251
Protein 6.5g
Carbohydrate 27g
Fiber 5.0g
Fat 14g
Saturated Fat 2.5g
Cholesterol 3.1mg
Sodium 391mg

Nutrition Watch: Butternut squash beats the sweet potato with less calories and lower carbohydrates and sugar. It is rich in calcium, magnesium, potassium and vitamins B6 and E.

Serves 4