Roasted Butternut Squash Salad With Caramelized Pumpkin Seeds Recipe

Name: Roasted Butternut Squash Salad With Caramelized Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cubed peeled butternut squash; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1/3 cup fresh pumpkin seeds; 1 teaspoon olive oil; 2 teaspoons brown sugar; 1 teaspoon balsamic vinegar; 1/4 teaspoon salt; 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

Servings: persons

8 cups cubed peeled butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/3 cup fresh pumpkin seeds
1 teaspoon olive oil
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
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

1
Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400u00b0 for 30-35 minutes or until tender, stirring occasionally.
2
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.
3
In a small bowl, whisk the first 6 dressing ingredients. Combine spinach and cheese; drizzle with dressing. Toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

3516

kcal

Calories

393

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 8 cups cubed peeled butternut squash, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground pepper, and more.

Yes, Roasted Butternut Squash Salad With Caramelized Pumpkin Seeds 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.

Roasted Butternut Squash Salad With Caramelized Pumpkin Seeds

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