Ingredients

The following ingredients have 6 Servings
  • 1 butternut squash (peeled, seeded and cut into 1-inch cubes)
  • 3 tablespoons olive oil
  • Sea salt and fresh ground black pepper
  • 2 cups black-eyed peas (fresh or frozen)
  • 1 red bell pepper (cored, seeded and diced)
  • 1 jalapeno pepper (cored, seeded and diced)
  • 2 tablespoons marjoram (fresh, chopped)
  • 2 tablespoons flat leaf parsley (fresh, chopped)
  • 2 ounces goat cheese (crumbled)
  • 1/3 cup apple cider vinegar
  • 2 tablespoons honey
  • grated zest and juice from one lemon
  • 1 teaspoon crushed red pepper flakes
  • sea salt and fresh ground black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup canola or safflower oil

Instruction

  • Preheat the oven to 400.
  • Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork.
  • Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water.
  • Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.
  • Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.