ROASTED SQUASH SALAD
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
- Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
- Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
- In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
- To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH SEEDS
Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.
Provided by Alyssa Singer
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
- Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
- Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g
ROASTED PUMPKIN SALAD WITH ORANGE DRESSING
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Provided by Susan Spungen
Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
More about "roasted butternut squash salad with caramelized pumpkin seeds recipes"
ROASTED BUTTERNUT SQUASH SALAD (HEARTY + VEGAN)
From gatheringdreams.com
Cuisine Gluten-Free, VeganTotal Time 30 minsCategory Main Course, Salad, Side DishCalories 390 per serving
- Cut the squash, peel it and dice it into cubes. Toss the butternut squash and chickpeas with the extra-virgin olive oil, sprinkle with sea salt and smoked paprika.
- Place the squash and chickpeas on a baking sheet lined with baking paper. Roast until the butternut squash tender for 20-25 minutes.
- While the squash and chickpeas are roasting, wash the salad and chop the green onions. Add the salad, green onions, pecans, dried cranberries, and pumpkin seeds in a bowl.
FALL HARVEST ROASTED BUTTERNUT SQUASH AND …
From halfbakedharvest.com
ROASTED BRUSSELS SPROUTS SALAD WITH MAPLE BUTTERNUT …
From juliasalbum.com
ROASTED BUTTERNUT SQUASH SALAD - TASTES BETTER FROM …
From tastesbetterfromscratch.com
BUTTERNUT SQUASH SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED BUTTERNUT SQUASH | EASY AND DELICIOUS SIDE - WELL …
From wellplated.com
HOW TO COOK BUTTERCUP SQUASH - ALLRECIPES
From allrecipes.com
ROASTED BUTTERNUT SQUASH SALAD - CARLSBAD CRAVINGS
From carlsbadcravings.com
BUTTERNUT SQUASH SALAD - A DELICIOUS VEGAN AUTMUM …
From simple-veganista.com
ROASTED BUTTERNUT SQUASH SALAD RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (39)Calories 515 per servingCategory Salad, Side Dish, Main Course
BUTTERNUT SQUASH GRATIN WITH CARAMELIZED ONIONS AND GARLIC CREAM
From marketing.heinens.com
ROASTED BUTTERNUT SQUASH CURRY WITH CHICKPEAS
From marketing.heinens.com
ROASTED PUMPKIN, WALNUT & KALE SALAD - DAEN'S KITCHEN
From daenskitchen.com
ROASTED SQUASH SEEDS (PUMPKIN, BUTTERNUT, ACORN)
From thepeskyvegan.com
30+ BEST BUTTERNUT SQUASH RECIPES - FLAVOR THE MOMENTS
From flavorthemoments.com
TOP 43 COOKING BUTTERNUT SQUASH IN OVEN RECIPES
From gengo.keystoneuniformcap.com
TOP 44 BAKED BUTTERNUT SQUASH RECIPES
From fuslasa.keystoneuniformcap.com
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED …
From stage.tasteofhome.com
ROASTED BUTTERNUT SQUASH SEEDS RECIPE | EATINGWELL
From eatingwell.com
TOP 44 RECIPE FOR BAKED BUTTERNUT SQUASH RECIPES
From daikawa.bluejeanblues.net
25 HEALTHY BUTTERNUT SQUASH RECIPES YOU'LL "FALL" IN LOVE WITH
From gatheringdreams.com
TOP 50 BAKED BUTTERNUT SQUASH RECIPES
From kasur.keystoneuniformcap.com
PERFECT ROASTED BUTTERNUT SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
TOP 44 BAKED BUTTERNUT SQUASH RECIPES
From daikawa.bluejeanblues.net
ROASTED BUTTERNUT SQUASH RECIPE - WAXING KARA
From shop.waxingkara.com
DINNER - INA GARTEN WILD RICE AND BUTTERNUT SQUASH RECIPES
From tfrecipes.net
BUTTERNUT SQUASH SALAD WITH POMEGRANATES AND TOASTED PUMPKIN …
From pamelasalzman.com
BUTTERNUT SQUASH SOUP WITH BACON RECIPES - WEEKNIGHT MEALS
From tfrecipes.net
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED …
From preprod.tasteofhome.com
You'll also love