Butternut Zucchini Salad – Sweet Pumpkin Salad

Hello Dear Friends,

Hokkaido roughk My recipes starting with spaghetti squash ve butternut squash continues with. Actually, 2 recipes came out of the butternut squash that I baked for this recipe. One of them is stuffed broccoli with mozzarella cheese and the other one is the palate-cracking salad with its flavor that suits the winter months.

You can boil these zucchini, fry them in oil, or bake them like I do. Honestly, it's been very easy for me to use the oven lately 😄

There will be new baked pumpkin soup waiting to be released in the coming days. From lost to stuffed broccoli, you can find it in my story.

Love…

Butternut Zucchini Salad – Ingredients for Sweet Pumpkin Salad Recipe

• 1 buttersquat zucchini
• salt
• black pepper
• olive oil
• Sage
• Curd cheese
• Boiled broccoli (optional)
• pomegranate seeds
• Pumpkin seeds
• Walnut

Butternut Zucchini Salad – How to Make Sweet Zucchini Salad Recipe?

1. Wash the squash thoroughly. Cut off the top and cut it in half horizontally. Peel with the help of a peeler.
2. Slice the zucchini you cleaned inside into cubes and put it on a baking tray with greaseproof paper.
3. Finely chop the sage. Drizzle with salt, pepper, olive oil and bake for 200-20 minutes, stirring occasionally, in the oven preheated to 25 degrees.
4. Fry the walnut kernels in a little olive oil.
5. Leave the cooked zucchini to cool.
6. Add all the ingredients to the zucchini and mix. Serve warm or cold.