Roasted Winter Squash, Ham and Parsley Salad Recipe

Name: Roasted Winter Squash, Ham and Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; One 3-pound winter squashhalved, seeded and cut into 12 wedges; Salt and freshly ground pepper; 1 tablespoon pure maple syrup; 1 teaspoon ground coriander; 1/2 cup hazelnuts (2 ounces); 2 tablespoons hazelnut oil; 1 tablespoon sherry vinegar; 2 packed cups flat-leaf parsley; 2 1/2 ounces baked ham, cut into 1/2-inch dice (1/2 cup)

Servings: persons

1
Preheat the oven to 475.
2
Melt the butter on a large rimmed baking sheet in the oven.
3
Toss the squash in the butter until coated, then lay the wedges on their sides and roast for about 15 minutes, or until browned; turn to the other side and roast for 15 minutes longer.
4
Turn the squash wedges skin side down and season with salt and pepper.
5
Drizzle with the maple syrup and sprinkle with the coriander.
6
Roast for about 2 minutes, or until bubbling.
7
Remove from the oven, cover loosely with foil and let cool slightly.
8
Reduce the oven temperature to 375.
9
Toast the hazelnuts in a pie plate in the oven for 10 minutes, or until browned.
10
Transfer the hazelnuts to a kitchen towel and let cool slightly, then rub the nuts in the towel to remove the skins.
11
Coarsely chop the hazelnuts.
12
In a medium bowl, combine the hazelnut oil with the vinegar and season with salt and pepper.
13
Add the parsley, ham and toasted hazelnuts and toss well.
14
Arrange 3 squash wedges on each plate, top with the salad and serve.

224

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 tablespoons unsalted butter, One 3-pound winter squashhalved, seeded and cut into 12 wedges, Salt and freshly ground pepper, 1 tablespoon pure maple syrup, and more.

Yes, Roasted Winter Squash, Ham and Parsley Salad 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 Winter Squash, Ham and Parsley Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions