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butternut squash - halved vegetable oil rosemary Bread garlic chicken avocado arugula lemon wedges lemon extra-virgin olive oil lemon juice mustard
Viewed: 12 - Published at: 7 years agoIngredients
- 2 1/2 pounds butternut squash halved, seeded and cut into thin wedges
- 1/4 cup vegetable oil
- 1 tablespoon rosemary coarsely chopped
- 2 cups sourdough bread coarsely torn day-old, crust removed
- 1 clove garlic finely chopped
- 1/2 chicken bones rotisserie, removed, sliced
- 1 avocado large, thickly sliced
- 3 ounces arugula leaves baby
- lemon wedges to serve
- 1 lemon FOR THE, AND MUSTARD DRESSING
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons dijon mustard
Method
- Preheat the oven to 400°F. Place squash on foil-lined baking pan. Drizzle with 1 tbsp of the oil; sprinkle with rosemary. Season. Bake for 30-35 mins or until tender, turning once during cooking. Set aside to cool slightly.
- Meanwhile, heat remaining 3 tbsp oil in a large skillet on high heat. Add bread; cook and stir for 1-2 mins or until golden. Remove from heat. Stir in garlic, then transfer to paper towels to drain.
- For the dressing, whisk all ingredients in small bowl. Season.
- Toss warm squash, bread, chicken, avocado and arugula in a large bowl. Drizzle with dressing. Season. Serve salad with lemon wedges.
