How do you roast butternut squash for salads?

Roasting butternut squash for salads starts with peeling and cubing it into ½-inch to ¾-inch pieces. Toss the cubes with olive oil, salt, pepper, and optional spices like smoked paprika or cinnamon. Spread them in a single layer on a parchment-lined baking sheet and roast at 400°F for 20 to 25 minutes. Flip halfway through for even browning. When the edges are golden and a fork pierces the cubes easily, they’re ready for your salad.

How long is roasted butternut squash good for?

Roasted butternut squash stays good for 3 to 5 days when stored in an airtight container in the refrigerator. Make sure the squash has fully cooled before storing to preserve its texture and flavor. For best results, store the squash separately from salad greens and dressing to prevent sogginess.

How do I prepare butternut squash for roasting?

Choose a firm, unblemished butternut squash. Trim the ends, peel the skin, cut the squash in half lengthwise, and scoop out the seeds. Then cut the flesh into even cubes to ensure they roast consistently. Use a sharp knife and a stable cutting board for safety. Even-sized pieces roast evenly and yield the best texture for salads.

How to know if butternut squash is roasted?

You'll know it's roasted when the cubes are fork-tender and have caramelized edges. The color will deepen slightly, and the aroma will be sweet and nutty. Avoid over-roasting, which makes the squash too soft and mushy for salads. Ideally, each cube should hold its shape when tossed with greens.

Roasted Butternut Squash Salad – A Colorful, Flavor-Packed Fall Favorite

Description

Roasted Butternut Squash Salad made easy: vibrant ingredients, expert roasting tips, and fresh flavors to enjoy this fall favorite.

Ingredients

For the salad:
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 6 cups mixed greens (arugula, red leaf lettuce, baby spinach)
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 3-4 green onions or 1 small red onion, sliced
For the dressing:
- Juice of 1 orange
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and black pepper to taste

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Instructions

Preheat your oven to 400°F.
In a mixing bowl, toss the cubed butternut squash and chickpeas with olive oil and smoked paprika.
Spread them out on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the squash is soft and lightly browned.
Meanwhile, rinse and dry your mixed greens. Slice the green onions or red onion.
In a large salad bowl, combine the greens, onions, pecans, cranberries, and pumpkin seeds.
For the dressing, whisk together orange juice, apple cider vinegar, maple syrup, olive oil, salt, and pepper in a small bowl or shake in a jar.
Once roasted, allow the squash and chickpeas to cool slightly for about 5 minutes.
Add them to the salad bowl, pour over the dressing, toss gently, and serve.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Protein-Packed Salads
Method: Roasting
Cuisine: American