Butternut Squash Salad
Leo Gong
Yields Makes 6 to 8 servings
AuthorRoxanne Chan, Albany, CA,
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.

How to Make It

Step 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.

Step 2
2

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

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per serving.

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)

Directions

Step 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.

Step 2
2

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

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Butternut Squash Salad