Best Butternut Squash 3 Ways Autumn Butternut Squash Salad Recipes
AUTUMN SALAD WITH BUTTERNUT SQUASH
I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!
Provided by bgalca
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
- Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
- Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
- Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
- Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g
BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH
A single roasted butternut squash can provide days of meals. Toss a third with store-bought ravioli, sage and hazelnuts for an impressive restaurant-worthy meal. Save the rest for Autumn Butternut Squash Salad and Curried Coconut Butternut Squash Soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
- Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.
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