1 medium butternut squash, halved lengthwise
6 tbsp olive oil
1 medium onion, sliced thin
2 tbsp each basil and parsley, chopped
4 portions salmon fillet ( about 5 oz each)
4 cups of baby spinch leaves
1. Heat oven 400F. Remove the seeds from the squash, and place it cut-side down in a baking sheet and roast until done about 50 min or more. Scrape off the squash from the skin, season it lightly with salt and pepper; set aside in a warm place. Heat 1 tbsp olive oil in a skillet, and saute the onions until the onions are soft and lightly browned. In a blender, puree the basil and parsley with 4 tbsp olive oil; strain.
2.Season the salmon with salt and pepper;brush it with a little bit of olive oil and roast in a baking dish for 12 to 15 min.
3. Saute the spinach in a remaining olive oil; season with salt and pepper. On a serving plate, arrange the warm squash, spinach, salmon and onions, drizzle with basil-parsley oil and one piece of fresh small basil leave on top.