BUTTERNUT SQUASH SALAD


Butternut squash is my FAVORITE vegetable and it’s not even close. If your family is anything like mine, butternut squash is usually served mashed and isn’t very exciting. While I do love some mashed squash I wanted to create something a bit more exciting with more levels of flavor. This warm take on a salad is a great side dish for your Thanksgiving/Friendsgiving! You could also add more vegetables like brussel sprouts, acorn squash or sweet potatoes if butternut squash isn’t your fave!


Here’s what you’ll need:

  • ~1.5 lbs butternut squash, peeled + cubed
  • 3 tbsp olive oil
  • 1 tbsp cinnamon
  • 1 tsp rosemary
  • 1 cup pecans (sub walnuts) 
  • 1 tbsp maple syrup 
  • 1/2 cup dried cranberries or pomegranate seeds
  • 1/4 cup crumbled goat cheese
  • 1 tbsp fresh thyme, finely chopped 
  • salt + pepper for seasoning

Preheat oven to 400 degrees. Once butternut squash is peeled and chopped, transfer to a lined sheet pan and over with 2 tbsp olive oil, 1 tbsp cinnamon and 1 tsp rosemary. Roast for ~25 minutes, until slightly crispy.

In a bowl combine pecans, maple syrup and a pinch of salt. Mix together and add to another lined sheet pan. Bake for about 5 minutes.

When the squash is fully cooked, let cool for about 15 minutes and then add to a medium-sized bowl. Add in the baked maple pecans, dried cranberries or pomegranate seeds, goat cheese, thyme and 1 tbsp olive oil.

Mix everything together and serve immediately for best taste (serves 6-8 as a side dish).


BUTTERNUT SQUASH SALAD

Ingredients: 

  • ~1.5 lbs butternut squash, peeled + cubed
  • 3 tbsp olive oil
  • 1 tbsp cinnamon
  • 1 tsp rosemary
  • 1 cup pecans (sub walnuts) 
  • 1 tbsp maple syrup 
  • 1/2 cup dried cranberries or pomegranate seeds
  • 1/4 cup crumbled goat cheese
  • 1 tbsp fresh thyme, finely chopped 
  • salt + pepper for seasoning 

Instructions: 

  1. Preheat oven to 400 degrees. Once butternut squash is peeled and chopped, transfer to a lined sheet pan and over with 2 tbsp olive oil, 1 tbsp cinnamon and 1 tsp rosemary. Roast for ~25 minutes, until slightly crispy. 
  2. In a bowl combine pecans, maple syrup and a pinch of salt. Mix together and add to another lined sheet pan. Bake for about 5 minutes. 
  3. When the squash is fully cooked, let cool for about 15 minutes and then add to a medium-sized bowl. Add in the baked maple pecans, dried cranberries or pomegranate seeds, goat cheese, thyme and 1 tbsp olive oil. 
  4. Mix everything together and serve immediately for best taste (serves 6-8 as a side dish).