Butternut Squash Salad

Butternut Squash Salad Recipe
Leo Gong
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.

Yield:

Makes 6 to 8 servings

Recipe from

Sunset

Nutritional 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

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)

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Roxanne Chan, Albany, CA,

Sunset

January 2007
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