Shows
In the Kitchen
Roasted Butternut Squash Salad
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 5 min
- Active: 15 min
- Yield: 6 servings
Ingredients
Directions
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
25m
Easy
CLASS
PREMIUM
27m
Easy
CLASS
PREMIUM
Michael Symon
Hasselback Butternut Squash
26m
Easy
CLASS
PREMIUM
Arlyn Osborne
Prosciutto Wrapped Butternut Squash
17m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ree Drummond
Fish Almondine with Ree Drummond
11m
Easy
CLASS
Amanda Freitag
Butternut Squash Soup
43m
Easy
CLASS
