Warm Squash Salad with Goat Feta, Apples and Peppers

jen carter

April 10, 2016

fall, fall recipes, recipes

Serves 4-6

EVOO- 2 TB
Onion- 1 onion chopped
Garlic- 1 large garlic clove, sliced
Trombocino squash- 1 medium or 2 small
Apple - 1 apple
Red bell pepper- 1 small bell pepper
Cider Vinegar 1 TB
Stock- 1/2 cup
Fresh Basil
Salt &Pepper to taste
Goat Feta – 4 oz

Sauté chopped onions in 1 TB EVOO until soft, about 5 minutes. Add garlic, sauté for 30 seconds. Add squash and brown. Deglaze with stock. Let simmer until squash is al dente and stock reduces. Remove squash to a bowl. Add 1 TB EVOO to pan. Sauté bell pepper for 2 minutes and add apple. Add squash back into pan. Toss with vinegar and top with feta and fresh basil. Serve immediately.

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