Bowery Crispy Leaf Salad with Smoky Butternut Squash

Prep: 15 minutes | Cook: 30 minutes Serves 2-4

Once you have smoked paprika in your pantry, you can add a hint of smoky flavor to almost any dish. It works particularly well to balance out the sweetness of roasted butternut squash. Bowery Crispy Leaf adds a refreshing crunch underneath to complete the trifecta of sweet, smokey, and cool.

  • 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 2-inch pieces (or 4 honeynut squash, peeled, cored, and halved lengthwise)
  • 1 clove garlic, grated
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • Bowery Crispy Leaf, 4.0 oz
  • 1 tablespoon lemon juice
  • parmesan, for serving
Recipe Preparation
  1. Preheat oven to 425F.
  2. Whisk together garlic, 2 tablespoons olive oil, paprika, and 1 teaspoon kosher salt in a medium bowl. Add squash and toss to coat. Transfer the squash mixture to a sheet pan and roast until browned on all sides and tender, about 25 minutes, flipping halfway. Let cool slightly.
  3. Toss Crispy Leaf with lemon juice and remaining olive oil and transfer to a platter. Top with roasted squash and large shavings of parmesan.