Ready In50 min

Rating(0)CommentsRead comments

This warm winter squash salad forgoes classically sweet preparations like candying or glazing and instead doubles down on savory notes. While the squash softens and its edges darken in a hot oven, two dressings are prepared: The first, a quick simmer of ginger, fennel seeds and vinegar, adds a bright, pickled flavor. The second, built off a couple spoonfuls of the first, adds heat and freshness from a trio of jalapeño, cilantro and scallions. Any winter squash can be used in place of butternut squash, and the herbs are flexible as well. The salad improves as it sits and can be served at room temperature, making it a great candidate for holiday entertaining.

or to save this recipe.

---

Yield:6 to 8 servings

1 medium butternut squash (about 2 ½ pounds), or other winter squash

5 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal)

¼ cup plus 2 tablespoons white wine vinegar

1 tablespoon honey

1 (1-inch) piece fresh ginger, peeled and cut into matchsticks

1 teaspoon fennel seeds, lightly crushed

1 navel orange, or other preferred variety

1 small bunch cilantro, thick stems removed, finely chopped

3 scallions, trimmed and thinly sliced

1 jalapeño, minced (seeded, if desired)

Ingredient Substitution Guide

Nutritional analysis per serving (6 to 8 servings)

11 grams carbs; 120 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 248 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Step 1

Heat oven to 425 degrees. Line a large baking sheet with parchment paper. 1.

Step 2

Using a sharp knife, cut the squash in half lengthwise and scoop out the seeds (set them aside for another use, if you like). Cut the squash crosswise into ½-inch slices, leaving the skin on. 1.

Step 3

On the lined baking sheet, toss the squash with 3 tablespoons olive oil and a sprinkle of salt. Arrange the slices in an even layer and roast for about 30 minutes, flipping the slices and rotating halfway through for even cooking, until very tender and caramelized at the edges. 1.

Step 4

In a small saucepan, combine the vinegar, honey, ginger and fennel seeds. 1.

Step 5

Cut the orange in half crosswise. Cut 2 very thin slices of orange from each half — a sharp knife helps! — then cut the orange slices in half, making 8 half-moons. Add the slices to the saucepan. Juice the remaining orange pieces into the saucepan and discard the remains. Season the mixture with ½ teaspoon salt. Bring to a boil over high heat, cover and reduce to a simmer. Simmer for 5 minutes over medium-low for the flavors to merge and the orange to soften. 1.

Step 6

Transfer the squash to a platter. Add 2 tablespoons of the vinegar mixture to a medium bowl. Pour the rest over the warm squash, including the softened orange slices. To the medium bowl, add the cilantro, scallions, jalapeño and remaining 2 tablespoons olive oil. Stir to combine and season with salt to taste. Serve the squash warm or at room temperature, with the green sauce spooned over top.

Private Notes

Leave a Private Comment on this recipe and see it here.

0 user ratings

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

There aren’t any comments yet. Be the first to leave one.

There aren’t any comments yet. Be the first to leave one.

Private comments are only visible to you.

---

or to save this recipe.

---