ROASTED BUTTERNUT SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
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.
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Dylan Deutsch
[email protected]Not my favorite.
Amanda Cross
[email protected]Meh.
Nishita Akter
[email protected]This salad was just okay. I think I'll stick to my regular salad recipe.
Kgomotso Mpho
[email protected]The butternut squash was a bit undercooked for my taste. I'll definitely roast it for longer next time.
Pakhi Rofik
[email protected]This salad was a bit too sweet for my taste. I think I'll try it again with a different dressing.
Medha Moni
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this salad. The dressing is amazing!
Joe Moreno
[email protected]This is the perfect fall salad. It's hearty and satisfying.
Ahmad khan Ahmad khan
[email protected]This salad is so easy to make. I love that I can make it ahead of time.
Charles Thorn
[email protected]The dressing is so good on this salad. It's tangy and flavorful.
Dj Bavo
[email protected]I love the roasted butternut squash in this salad. It's so sweet and caramelized.
David Funny
[email protected]This is one of my favorite salads. It's so flavorful and satisfying.
Khan farooq
[email protected]I've made this salad several times and it's always a hit. It's the perfect fall salad.
Blaze 949
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great healthy and delicious side dish.
Afzal Rana
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this salad. The dressing is so good that it really elevates the squash.
Sabita Adhikari
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time, too.
Christian Donald
[email protected]I love the combination of sweet and savory in this salad. The roasted butternut squash is a great way to add some extra flavor and texture.
Zack Davies
[email protected]This salad was a hit at my last dinner party! The roasted butternut squash was perfectly caramelized and the dressing was tangy and flavorful. I'll definitely be making this again.