Butternut Squash Salad

Yields
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.

Leo Gong

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)

Step 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

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

Step 3

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 79Calories from Fat 27

% Daily Value *
Total Fat 2.3g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 256mg11%
Total Carbohydrate 15g5%

Dietary Fiber 2.6g11%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Butternut Squash Salad