Roasted Butternut Squash Salad

Name: Roasted Butternut Squash Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: 3 tablespoons pine nuts; 1 medium butternut squash; 4 tablespoons (1/2 stick) butter; Kosher salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan, plus more if needed; 1/4 cup olive oil; 1 tablespoon balsamic vinegar; 6 cups mixed salad greens

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Level: Easy

Total: 1 hr 5 min
Active: 15 min

Yield: 6 servings

Nutrition Info

Level: Easy

Total: 1 hr 5 min
Active: 15 min

Yield: 6 servings
Nutrition Info

Ingredients

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3 tablespoons pine nuts

1 medium butternut squash

4 tablespoons (1/2 stick) butter

Kosher salt and freshly ground black pepper

1/4 cup freshly grated Parmesan, plus more if needed

1/4 cup olive oil

1 tablespoon balsamic vinegar

6 cups mixed salad greens

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.