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Butternut Squash Salad

Leo Gong
Yield Makes 6 to 8 servings
When her garden produced a bumper crop of butternut squash one year, Roxanne Chan got creative. The result was this tasty combination. Prep and Cook Time: 45 minutes.

Ingredients

  • 3 tablespoons olive oil, plus more to oil baking sheet
  • 1 butternut squash (2 to 2 1/2 lbs.), peeled, seeded, quartered lengthwise, and cut crosswise into 1/4-in.-thick slices
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/3 cup finely chopped red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup grated parmesan (optional)

Nutrition Information

  • calories 79
  • caloriesfromfat 27 %
  • protein 1.4 g
  • fat 2.3 g
  • satfat 0.3 g
  • carbohydrate 15 g
  • fiber 2.6 g
  • sodium 256 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 350°. Lightly oil a large baking sheet and arrange squash slices on it (they will overlap). Roast until tender, about 15 minutes. Set aside to cool.

  2. In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.

  3. In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.

  4. Note: Nutritional analysis is per serving.