Side
Roasted Butternut Squash Salad
Caramelized edges of roasted butternut squash melt into a honey and chile dressing that tastes both sweet and gently fiery. Tart dried cherries and crunchy paprika pepitas add bright pops against the soft squash, while fresh herbs lift every bite with clean, green fragrance.
- Total
- 1 hr 20 min
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Serves
- 6
Nutrition per Serving
- Calories
- 267
- Protein
- 5g
- Carbs
- 37g
- Fat
- 12g
- Fiber
- 4g
- Sugar
- 18g
- Sodium
- 273mg
Ingredients
- 1 medium butternut squash (about 2 1/2 pounds), halved lengthwise and seeded
- 3 tbsp extra-virgin olive oil plus 1 teaspoon, divided
- 1/2 tsp salt plus a pinch, divided
- 1/4 tsp ground pepper
- 1/3 cup pepitas
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 3 tbsp honey, preferably wildflower
- 2 tbsp chopped Calabrian chile peppers
- 1/2 cup dried sour cherries
- 2 tbsp chopped fresh herbs, such as mint, basil, parsley and/or chives
Instructions
- Preheat oven to 375°F.
- Arrange squash halves, cut-side up, on a baking sheet. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until tender, 45 minutes to 1 hour. Set aside to cool completely, about 30 minutes. Peel the squash and cut into bite-size pieces.
- Meanwhile, toss pepitas with 1 teaspoon oil, garlic powder, paprika and pinch of salt. Spread evenly on a rimmed baking sheet. Roast for 5 minutes. Transfer to a small bowl to cool.
- Whisk honey, chile peppers and the remaining 2 tablespoons oil in a large bowl until well combined. Add the squash and the remaining 1/4 teaspoon salt and toss to combine. Serve the squash topped with the pepitas, dried cherries and herbs.