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Prep
Difficulty
Medium
Time
Estimate
45 mins
Chop the vegetables and start roasting. Saute the onions for the squash side. Prepare the salmon and wrap in paper. In the final 10 minutes of roasting the vegetables. Place the wrapped salmon on a baking sheet and bake. Toss the greens with the onions and squash. Serve altogether.
Butternut squash is slowly roasted while you caramelize onions and sauté up kale, spinach or whatever greens you have available. Toss the mess together as a topping for a pasta, creamy polenta or even as a side to a slow-melt-in-your-mouth-roasted meat. If you are feeling adventurous, roast up the squash seeds from the butternut squash and use as a topping.
This simple white vegetable is easily tossed in the oven and roasted until slightly golden. The parts touching the pan tend to take on color faster, so toss periodically until they are tender and golden.
Bundling salmon and a few extras in parchment paper keeps the steam and moisture in the fish— where it belongs. We suggest a technique for neatly wrapping up the parchment, but as long as it is wrapped and the seal is down on the pan it will cook up easily.
