roasted winter squash & seed salad

posted in: cooking, Featured, recipe swap, recipes | 16

After all that Dijon bechamel and many savory pies, fancy macaroni and cheese [for an outside project] and chocolate chip cookies, the weekend needed some vegetables. Like, now

And when Saturday night rolled around. I took one look at the calendar and almost flipped out. Oh shit. My Secret Recipe Club post must go live on Monday! And I have been so excited about the blog assigned to me this month, Laura Rees’ This is how we eat. She has a slight obsession with the new Homesick Texan cookbook [me too, Laura, me too]. She has a pair of adorable kids. She makes yummy looking apple butter muffins, a wheat loaf [with a stand mixer!], even citrus sangria [I love pinot noir]. And those chipotle pimento stuffed jalapenos? Oh my word. They were at the top of my list.

But you know… Vegetables. I guess I should do the adult thing. Right. So, in the midst of a lot of drooling and many page views, a simple roasted potato salad crossed my radar. The mixture of herbs with vinegar, mustard and a warm, caramelized root vegetable made my mouth water. With it being a typical [lazy] Sunday in my life, my desire to leave the apartment was nonexistent. But a butternut squash did come home with me recently. And parsley and scallions were playing friends together in my vegetable drawer. Did I mention a mostly empty jar of mustard perfect for shaking up a dressing?

This salad is warm, with tender, creamy chunks of sweet squash, tangy with mustard and red wine vinegar mingling together. Herby and green, a little snappy, with the parsley and scallions. And the roasted squash seeds are just perfect, every bite gets a little crunch. It’s comforting, but fresh and exciting. Served in a pretty bowl, colorful and so easy. This salad is everything I want right now. If you think you’re already bored with winter squash, make this salad. It just might change your mind.

roasted winter squash & seed salad

This recipe is great for those who don't like to see food wasted - every edible bit of the winter squash is used. But if roasting your own squash seeds isn't your thing, or you just don't care for the seeds, a handful of another toasted nut or seed would be a welcome substitution. Walnuts, pecans and hazelnuts all come to mind.

  • 1 medium winter squash [butternut, acorn, carnival]
  • 4 tablespoons olive oil
  • kosher salt and black pepper, to taste
  • 1 pinch paprika
  • 1 tablespoon red wine vinegar
  • 1 tablespoon mustard [or a mostly empty mustard jar]
  • 1 pinch garlic powder
  • 1 tablespoon parsley, chopped
  • 1 green onion

directions

  1. Heat the oven to 400 degrees. Peel your squash with a vegetable peeler, removing the white layer and any green veins. Cut the squash in half and scoop the innards and seeds into a fine mesh strainer. Wash and remove as much of the squash innards as possible. I know it's annoying, but it's worth it. Once clean, spread the seeds out on a paper towel and lightly dry.
  2. Slice the squash into large chunks - for the butternut squash, I sliced thick half moons and cut each moon into three pieces. Place the squash in a large bowl and toss with 1-2 tablespoons of the olive oil, along with a large pinch of salt and a few cracks of black pepper. Spread out in one layer on a large cookie sheet.
  3. Place the seeds into the bowl the squash was just in. Add a pinch of paprika, a bit more salt and pepper. Toss the seeds, letting the excess oil, salt and spices coat the seeds. Place the seeds in an even layer on a small pan. Put both pans in the oven. Let cook for 25 minutes, stirring the seeds and flipping the squash only once.
  4. While the vegetables roast, make the dressing. If you do have a mostly empty jar of mustard, place two tablespoons of oil, the red wine vinegar, garlic powder, parsley and a little salt and pepper into the jar. Cover with the lid and shake until fully combined and emulsified. If a jar isn't available, whisk the ingredients together in a small bowl.
  5. After 25 minutes, remove the squash seeds. An optional step, if you want to further caramelize your squash: broil the squash for five minutes on high.
  6. Remove the squash from the oven. In a medium bowl, add the warm squash, about half of the dressing, half of the scallions and half of the roasted seeds. Toss to combine. Add the remaining green onions and squash seeds and serve.
  7. Refrigerate the extra dressing, will last 2-4 weeks.

 

 

16 Responses

  1. This is such a fun post – I love what you did with that salad. I have a butternut squash wasting away in the pantry. Think I just found the way to use it up!

  2. I love it! What a healthy addition to any meal. Thanks for sharing.

  3. Thanks for a great sweet and salty brownie recipe. I enjoyed stalking, I mean reading, your blog this month! You are very talented :)

  4. That looks crazy good. I love the sweetness of the squash with the flavorings and crunch of the seeds…yum!

  5. You’re on a roll with recipes that I feel like I must make asap! This salad is similar to the one I put together with my pumpkin pickles, roasted pumpkin seeds, and greens a few weeks ago. That squash+seed combination is meant to be!

  6. I love how you used the squash AND the seed. Great job – it looks delicious!

  7. This recipe has a fabulous flavor combination that we will just love. I can’t wait to make this salad. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
    Miz Helen
    http://mizhelenscountrycottage.blogspot.com/2011/11/brussels-sprouts-salad-with-warm-bacon.html

  8. What fabulous colors and pictures, bet it was delicious.

    If you haven’t already, I’d love for you to check out my group ‘A’ SRC recipe this month: Pork Belly Soup with Collard Greens.

    Lisa~~
    Cook Lisa Cook

  9. I hate to throw food away so this recipe is especially appealing to me – like the savoriness of this butternut squash recipe.

  10. Looks great — so fun to be in SRC with you!

  11. That looks really good! And I love your bowl. :-)

    If you haven’t already, I’d love it if you’d check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.

  12. This look beautiful.! Love all of the flavors. SRC is so fun, getting to see all of these great recipes.

  13. Looks amazing. Love that you used the healthy seeds from the squash too!

  14. First of all, I love squash. I LOVE that you used the seeds too. I have never though to do that :) PERFECT! I would seriously be honored if you could come share this at my Recipe of the Week #3 Thanksgiving Favorites post. I think the readers would LOVE this one. Feel free to also add any other favorites you have. As always, there will be a small gift card giveaway :)
    http://familyfreshmeals.blogspot.com/2011/11/recipe-of-week-3-favorite-thanksgiving.html

  15. [...] out the recipe for Roasted Winter Squash & Seed Salad. [...]

  16. Looks delicious! I happen to have some butternut squash in my pantry right now. I love new salad ideas.

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