I’ve been on a kick lately with butternut squash recipes, so today I’m sharing my favorite simple butternut squash salad recipe. When it comes to making dinner, sometimes you have to be creative with what you have around your kitchen. When I got several butternut squashes from the nearby farm this season, I made it a mission to cook all of them. Now we’re enjoying butternut squash in many different ways, which is both healthy and festive.
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Why we love this recipe
I love that you create the squash marinade which then in turn becomes the salad dressing. Usually I am scrambling at the end of the night to make salad dressing, so with this recipe it’s already done beforehand. And it’s sooo good!
Using up butternut squash takes a while, because a little bit goes a long way. You can make butternut squash soup, tacos, salad, sandwiches … you get the idea. You can put it on anything. But you won’t notice that you’re eating it over and over when you prepare it differently each time. This salad is a perfect example, because it tastes completely different than let’s say the soup.
It keeps in the fridge well! We just made this the other night to take over for a Halloween party. I made the squash ahead of time and then brought the salad makings over. Then drizzled the dressing on top when we got there. It also goes into the fridge easily and makes great leftovers. I hate wasting food, so that’s a win for me 🙂
Health Benefits of Butternut Squash
Butternut squash is loaded with antioxidants and vitamins such as Vitamin C, Vitamin E, and beta-carotene. It also contains magnesium and potassium, both help to contribute to bone and cell health. Source
I try to make it a goal for myself to always cook pure food and nutrient-dense food.
Think about this – back in the day there were no multivitamins or supplements. People got all the nutrients they needed from food itself. Now I take vitamins and supplements, so I’m not saying they are bad. But while we have these things at our fingertips, it’s more important to try to get your daily nutrients from food first. To me, the vitamins are like a booster in case you miss something in the day. Knowing which vitamins and minerals our food gives us can help us protect our immune systems, reduce risks of diseases, and let us live a long and healthy life.
TIPS FOR MAKING BUTTERNUT SQUASH SALAD
When cutting your butternut squash, start with the knife pointed in the center of the squash. Dig in, and then fold the knife down the side of the squash. Then flip it over and repeat on the other side (see video for more). It also helps to cut the two ends off first. Remember that the squash is hollow on the inside on the round bottom part where the seeds are, so once you cut in a little bit on each side it will pop open easily.
Don’t skimp on the salt or paprika. In my opinion these two ingredients are what make this recipe. I realized this the first time I made it and everyone asked for seconds.
Let the squash cool before serving with salad.
Store extra squash and/or salad dressing in the fridge up to one week for leftovers!
More Fall Recipes from the Homestead Kitchen
Chocolate Pumpkin Bread from a Fresh Pumpkin
Pumpkin Chili Recipe with Lamb
Homestead Apple Pie on Sourdough Pie Crust
Butternut Squash Tacos with Beef and Homemade Taco Seasoning
Baking Tray lined with parchment paper
BUTTERNUT SQUASH SALAD INGREDIENTS
1/2 butternut squash, peeled and chopped into 1 inch chunks
For the squash marinade/dressing:
1/2 cup olive oil
1 tablespoon salt
1/2 tsp pepper
2 tablespoons maple syrup
1 tsp paprika
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp dried oregano
Salad Toppings (optional):
Marcona almonds (any nut of choice will work)
Shredded cheese (a crumbled feta is also delicious!)
Preheat the oven to 375 degrees F.
Peel and cut half a butternut squash. Take the seeds out, then chop the squash up into 1 inch cubes.
Make the marinade. In a medium size bowl combine the olive oil, salt, pepper, maple syrup, paprika, worcestershire sauce, garlic powder, and oregano.
Add the squash cubes to the marinade and stir until coated completely. Transfer them to a baking tray lined with parchment paper and roast for 20 minutes, or until soft.
Remove the squash and let cool. You can place them in the fridge to accelerate the cooling.
Lay a bed of lettuce dow, and spoonful the squash on top. Top with shredded cheese, almonds, and drizzle with the leftover marinade as salad dressing. Enjoy!
What does butternut squash pair well with?
Butternut squash pairs well with spicy or savory flavors, like sage herbs or paprika spices. You can add butternut squash filling in homemade ravioli, or chop it up and roast it for butternut squash tacos or soup.
Do you peel butternut squashes?
Yes! Use a good squash peeler to peel the squash before chopping.
Can you eat butternut squash raw?
Butternut squash is best roasted and chopped into bite size pieces or pureed with an immersion blender.
What goes well with butternut squash on the side?
Butternut squash is best on the side of main dishes such as roasted chicken or slow-roasted beef pot roast. You could also use it as a filling in homemade ravioli or sprinkled on top of salad.
Spiced Butternut Squash Salad
Serve this butternut squash salad for dinner or on the side, to get all the fall flavors of spiced squash with a festive homemade dressing.
Squash Marinade / Salad Dressing
- 1/2 C olive oil
- 1 TBSP salt
- 1/2 tsp pepper
- 2 TBSP maple syrup
- 1 tsp paprika
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 butternut squash, peeled and cut into chunks
- 6 Cups organic lettuce
Salad Toppings (optional)
- shredded cheese or crumbled feta
- Marcona almonds
- Preheat the oven to 375 degrees F.
- Peel and cut half a butternut squash. Take the seeds out, then chop the squash up into 1 inch cubes.
- Make the marinade. In a medium size bowl combine the olive oil, salt, pepper, maple syrup, paprika, worcestershire sauce, garlic powder, and oregano.
- Add the squash cubes to the marinade and stir until coated completely. Transfer them to a baking tray lined with parchment paper and roast for 20 minutes, or until soft.
- Remove the squash and let cool. You can place them in the fridge to accelerate the cooling.
- Lay the lettuce down, and spoonful the squash on top. Top with shredded cheese, almonds, and drizzle with the leftover marinade as salad dressing. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 9mgSodium: 1249mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 3g
More From-Scratch Recipes from the Farmhouse:
Easy Homemade Sourdough Starter
How to Make Steak in the Cast Iron
Best Homemade Tomato Sauce with Fresh Tomatoes