Butternut Squash Salad Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Set aside off heat.
• To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
• Meanwhile, melt the butter in a small skillet or saucepan over low heat. Skim off as much of the foam as you can. Put the squash in a bowl and pour in the melted butter. Sprinkle with salt and pepper and toss to combine.
• Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, 25 to 30 minutes. Crank up the heat to 400 degrees F and roast until the squash is sizzling and golden brown around the edges, another 15 minutes or so. Set aside to cool for 5 minutes, then add the Parmesan and toss together. Toss in the pine nuts.
• Mix the olive oil with the balsamic in a bowl and sprinkle in a little salt and pepper. Put the salad greens in a serving bowl and toss with half the dressing. Add the squash mixture and lightly toss it in. Serve the extra dressing on the side. Top with additional Parmesan if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
• Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
• Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
• Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
• Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.
• Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.
• To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

Steps:

• Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool., In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally., Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

Steps:

• In a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally.
• Add broth, sage, salt and pepper.
• Cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice.
• In a large salad bowl toss greens with apple and onion; set aside.
• Make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well.
• Drizzle vinaigrette over greens and toss gently.
• Remove squash from the pan with a slotted spoon and place on salad greens.
• Sprinkle with cheese and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
• Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.