Happy Halloween! And in the spirit of the malls across America, it’s time to celebrate Christmas! No, I’m just kidding, but today I am bringing you my favorite recipe this autumn that will be perfect for your Thanksgiving feast.
This past September, my mom went to Nando’s Peri-Peri with my sister, a popular restaurant in Baltimore because Ed Sheeren and One Direction eat there when they are on tour in the U.S. And, she returned home raving about their Butternut Squash and Corn Salad side dish. While the meal didn’t contain any of my allergens, the chili sauce made by Nando’s Peri-Peri is also produced in a facility that processes wheat. Instead of calling to find out about their manufacturing processes, my mom came up with a new recipe that was perfectly safe for me to eat!
Now, I’ve never had the original butternut squash and corn salad, but this recipe that my mom made is amazing! I love all the warm flavors, and the cilantro gives it that extra flare, while the Craisins retain some sweetness. In fact, I’ve been eating it consistently since she first came up with the idea in September. (Sometimes I eat so much that it’s my whole meal too!) So without further ado, here is the recipe, and of course…
Happy Halloween! Thanksgiving! And, even Happy Holidays (if you step foot in a mall)! 🎃🍗❄
Autumn Butternut Squash and Corn Salad
- 1 large butternut squash
- 1 large red onion
- 5 ears of fresh corn (may use frozen)
- ½ cup Craisins
- 3 tsp. Gluten Free Sriracha Chili Sauce, such as Lee Kum Kee
- ¼ cup Cilantro, finely chopped
- Olive oil
- Earth Balance Vegany Butter Stick
- Peel squash. Cut in to bite sized pieces. Place on a large cookie sheet. Coat with olive oil and season with salt and pepper. Roast in a 400 degree oven for 45 minutes or until lightly browned, tossing every 15 minutes.
- Slice red onion horizontally in to bite sized pieces. Heat 2 tablespoons of olive oil in a large skillet. Saute onion until it just begins to brown. Once cooked, add 1 teaspoon of Sriracha Chili Sauce. Toss. Transfer onion mixture to medium sized bowl.
- Slice corn off the cob. Add 1 tablespoon of Earth Balance to the pan previously used for the onions. Melt. Add corn. Season with salt and pepper. Cook until warmed through. Once cooked, add 1 teaspoon of Sriracha Chili Sauce. Toss. Add to onion mixture.
- Add Craisins to the onion and corn mixture. Toss.
- Once squash is cooked, transfer it to a large mixing bowl. Add 1 teaspoon of Sriracha Chili Sauce. Toss.
- Add onion and corn mixture to the squash. Toss.
- Add cilantro. Toss.
- Serve warm, alongside your favorite dishes, and enjoy!
As always, Happy Cooking!
P.S. For (more timely) Halloween ideas, check out the three fruity treats I posted earlier this week!
* Linked up to Gluten Free Fridays at Vegetarian Mama on 10/9.