This is my go to butternut squash recipe for peeling and roasting, which I use in my roasted squash and spinach salad. I mix roasted squash with Star’s red wine vinegar for a tangy flavor that compliments the sweet squash, making this a delicious winder salad.
Butternut Squash Recipe
During the winter months our produce options are pretty limited, especially once the ground starts to freeze. While I’m very open to trying new things, I’m not always a big fan of our winter options unless its prepared a certain way. I’m sharing this butternut squash recipe, straight from a fussy squash eater, and also a salad I make with squash. Are you a big squash fan?
I prefer cooking squash this way instead of just slicing in half. This video shows you the steps that I use for my butternut squash.
Roasted Squash and Spinach Salad
This might look like a very casual salad, which it can be, but I put some thought into this combination ahead of time. Yes, it took work to find friends for the squash. The red wine vinegar added the ideal amount of tangyness to compliment the sweetness of the roasted squash and the dried cranberries sang a delicious culinary harmony. Feta cheese and walnuts topped off the salad, making a deliciously well balanced salad. For the photos you see in this post I used a blend of spinach and baby kale leaves, but I usually just use spinach. When you try this recipe you can use what you have or what you like.
My only childhood memory of squash, I think it was spaghetti squash, was tasting it after it was oven roasted and cut in half. Just salt, pepper and butter but it was awful. My mom and dad never made us eat it. They acted like it was a delicacy, such a rare treat that they wanted it all for themselves. If they were trying that reverse psychology it didn’t work. We were happy to let them have it. And now I’m making it into something that I’ll enjoy, but my daughter avoids it if she can. She’s a much better sport about it than I was. I can’t be sure but I seem to remember a lot of crying and gagging involved when I tried it. In my defense I was quite young at the time and it was pretty awful.
Salad On The Go
Since Tay isn’t a fan of this salad, my other half and I had lunch ready for the next few days. Neither one of us really likes soggy spinach (who does??) so these little portion cups of red wine vinegar from STAR came in really, really handy. I’m head over heels for these little packs of red wine vinegar, olive oil and mixture of olive oil and balsamic vinegar. So is my other half. I didn’t have very many to spare but at least we’re enjoying them, right? They make packing salads for lunch a lot easier. No soggy lettuce and no little container leaking dressing everywhere.
Do you have a favorite butternut squash recipe? Or are you not a fan of squash?
- For the Roasted Squash:
- 1 butternut squash
- olive oil
- salt and pepper
- For the Salad:
- roasted squash
- 6 handfuls of spinach
- about ½ cup feta cheese
- ½ cup or more dried cranberries
- ½ cup or more walnuts, chopped
- red wine vinegar from STAR, portion packs for salad to go
- For the Roasted Squash:
- Preheat your oven to 400 degrees F.
- Carefully cut the very top off the squash and peel the outside using a sharp peeler.
- Cut the squash in half, then remove the seeds and wispy insides.
- Now cut into squares, close to the same size.
- Put the cubed squash in a large bowl and drizzle olive oil on top.
- Sprinkle salt and pepper on top and stir thoroughly to coat with oil.
- Spread evenly in a baking pan.
- Bake for 20-25 minutes or until squash is tender and you can easily stick a toothpick through it.
- If you are serving immediately, enjoy squash warm. If you are packing in lunches, let it cool completely before adding to the container.
- For the Salad:
- Get out six plates or six portable salad lunch containers.
- Add one large handful of spinach for each plate.
- Next, layer squash on top of the spinach and topping with a tiny pinch of salt and pepper on each serving.
- For serving immediately, drizzle red wine vinegar on top of the squash.
- Using about ⅛ cup per serving, add cranberries and walnuts.
- Sprinkle a couple tablespoons of feta over the salad.
- To pack lunches, add one red wine vinegar portion cup to the salad container.