- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 pounds butternut squash
- 1/2 cup olive oil, divided
- 2 teaspoons dried savory
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 2 teaspoons minced garlic
- 1 1/4 pounds frozen sweet corn, thawed
- 3 cups canned kidney beans, drained and rinsed
- 1/4 head red cabbage, shredded
- 1 cup shredded fresh basil
Directions
Preheat oven to 400° F.
Peel and cube butternut squash. Toss with 1 teaspoon oil, savory, salt and pepper. Place in a single layer on sheet pan and roast in oven until soft and nicely browned, about 20 minutes. Cool completely.
Mix together white wine vinegar, garlic and remaining oil until dressing is blended.
Toss corn, beans, cabbage and basil with dressing and cooled squash.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member