Roasted Butternut Squash And Corn Salad With Cranbe

Name: Roasted Butternut Squash And Corn Salad With Cranberries And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash, peeled and diced, or more to taste; 1/4 cup olive oil, divided; 4 ears corn on the cob, husks and silk removed; 1 tablespoon olive oil, or as needed; 1 small red onion, chopped; 3/4 cup dried cranberries; lemon, juiced; 3 tablespoons chile paste; 1 tablespoon garlic powder; 1 teaspoon cider vinegar; 1/2 teaspoon paprika; 1/2 bunch cilantro, chopped

Servings: persons

1 pound butternut squash, peeled and diced, or more to taste
1/4 cup olive oil, divided
4 ears corn on the cob, husks and silk removed
1 tablespoon olive oil, or as needed
1 small red onion, chopped
3/4 cup dried cranberries
lemon, juiced
3 tablespoons chile paste
1 tablespoon garlic powder
1 teaspoon cider vinegar
1/2 teaspoon paprika
1/2 bunch cilantro, chopped

1
Preheat oven to 400 degrees F (200 degrees C).
2
Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
3
Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
4
Cut corn kernels off cob; place in a container with the butternut squash.
5
Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
6
Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.

1073

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound butternut squash, peeled and diced, or more to taste, 1/4 cup olive oil, divided, 4 ears corn on the cob, husks and silk removed, 1 tablespoon olive oil, or as needed, and more.

Yes, Roasted Butternut Squash And Corn Salad With Cranberries And Cilantro falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Butternut Squash And Corn Salad With Cranberries And Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions