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Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds

 Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California
8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 8 cups cubed peeled butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • PUMPKIN SEEDS:
  • 1/3 cup fresh pumpkin seeds
  • 1 teaspoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • DRESSING:
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (10 ounces) fresh baby spinach
  • 1/2 cup crumbled Gorgonzola cheese

Directions

  • Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle
  • with oil and sprinkle with salt and pepper; toss to coat. Bake,

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Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds (continued)

Directions (continued)

  • uncovered, at 400° for 30-35 minutes or until tender, stirring
  • occasionally.
  • In a large dry skillet, heat pumpkin seeds over medium heat for 4-6
  • minutes or just until seeds are golden brown, stirring constantly.
  • Reduce heat to low. Add oil to seeds; toss to coat. Stir in the
  • brown sugar, vinegar and salt. Cook and stir until brown sugar is
  • melted and seeds are coated. Cool on waxed paper.
  • In a small bowl, whisk the first six dressing ingredients. Combine
  • spinach and cheese; drizzle with dressing. Toss to coat. Transfer to
  • a serving platter. Top with squash; sprinkle with pumpkin seeds.
  • Yield: 8 servings.