New parents Giuliana and Bill Rancic aren’t just raising Edward, they’re running a restaurant in their hometown – Chicago eatery RPM Italian. And as the weather outside is less delightful, you can whip up one of their recipes that is “easy and seriously delish,” according to Giuliana.
Here’s how you can enjoy at home!
Roasted Butternut Squash Salad with Pistachios & Golden Raisins
Makes 4 servings
1 ½ cups (½-in.) peeled butternut squash cubes
3 tbsp. olive oil, divided
1 tbsp. fresh lemon juice
1 tsp. honey
6 cups spinach
½ cup toasted pistachios, chopped
½ cup golden raisins
Freshly ground black pepper
1. Preheat oven to 400 degrees. Combine squash, 1 tbsp. olive oil and ½ tsp. sea salt on an aluminum foil-lined rimmed baking sheet, tossing to coat.
2. Bake 20 to 25 minutes until tender, stirring after 15 minutes. Transfer to wire rack; cool.
3. Whisk lemon juice, honey, remaining olive oil and ½ tsp. salt and pepper in small bowl; set aside.
4. Combine spinach, squash, pistachios and golden raisins in large bowl. Drizzle with dressing and toss.