Fattoush with Butternut Squash and Apple

Name: Fattoush with Butternut Squash and Apple
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 (8-inch) pita bread, halved crosswise; 4 tablespoons avocado oil; 1/4 cup extra-virgin olive oil; 1/8 teaspoon sea salt; 3/4 teaspoon sea salt; 1/8 teaspoon black pepper; 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces; 3 tablespoons lemon juice; 4 teaspoons ground sumac, plus extra for serving; 1 garlic clove, minced; 1 apple, cored and cut into 1/2-inch pieces; 1/4 head radicchio, cored and chopped (1 cup); 1/2 cup chopped fresh parsley; 4 scallions, sliced thin

4 steps

Cook:1h 30min

Updated at: Thu, 17 Aug 2023 03:38:53 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories441.2 kcal (22%)

Total Fat28.9 g (41%)

Carbs43.6 g (17%)

Sugars9 g (10%)

Protein5.1 g (10%)

Sodium524.1 mg (26%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2pita bread

8-inch, halved crosswise

4 tablespoonsavocado oil

¼ cupextra-virgin olive oil

⅛ teaspoonsea salt

¾ teaspoonsea salt

⅛ teaspoonblack pepper

2 poundsbutternut squash

peeled, seeded, and cut into 1/2-inch pieces

3 tablespoonslemon juice

4 teaspoonsground sumac

plus extra for serving

1garlic clove

minced

1apple

cored and cut into 1/2-inch pieces

1 cupradicchio

cored and chopped

½ cupfresh parsley

chopped

4scallions

sliced thin

Instructions

Step 1

Adjust oven racks to middle and lowest positions and heat oven to 375 degrees. Using kitchen shears, cut around the perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas smooth side down on wire rack set in rimmed baking sheet. Brush rough side of pitas with 3 tablespoons of the avocado oil, then sprinkle 1/8 teaspoon salt and pepper. (pitas do not need to be uniformly coated with oil.) Bake on upper rack until pitas are crisp and pale golden brown, 8-12 minutes. Let cool completely.

Step 2

Increase oven temperature to 450 degrees. Toss squash with 1 tablespoon avocado oil and 1/2 teaspoon salt. Spread in even layer on rimmed baking sheet and roast on lower rack until browned and tender, 20-25 minutes, stirring halfway through. Set aside to cool slightly, about 10 minutes.

Step 3

Whisk lemon juice, sumac, garlic, and remaining 1/4 teaspoon salt together in small bowl and let sit for 10 minutes. Whisking constantly, slowly drizzle in EVOO.

Step 4

Break cooled pitas into 1/2-inch pieces and place in large bowl. Add roasted squash, apple, radicchio, parsley, and scallions. Drizzle dressing over salad and toss gently to coat. Season with salt and pepper to taste. Serve, sprinkling individual portions with extra sumac.