Butternut Squash Salad

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

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 27%
  • Protein: 1.4g
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Carbohydrate: 15g
  • Fiber: 2.6g
  • Sodium: 256mg
  • Cholesterol: 0.0mg

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