An easy and delicious whole grain butternut squash salad with fennel and pesto. A great side dish or picnic salad!
½ cup uncooked oat groats
1 ½ pounds butternut squash
½ medium fennel head
1 tablespoon olive oil
¼ teaspoon salt
3 to 4 tablespoons homemade or store-bought pesto
Vegetarian parmesan, for serving
Tips + Tricks: You could make this recipe ahead of time by cooking the oats and roasting the squash. If you want to serve it warm, gently reheat the grains and stick the squash back in the oven until warm.
Use up leftover items: oat groats, butternut squash, fennel
Find it online: https://naturallyella.com/pesto-butternut-squash-with-oats/