Name: Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 8 cups cubed peeled butternut squash -; 2 tablespoons olive oil -; 1/2 teaspoon salt -; 1/4 teaspoon coarsely ground pepper -; 1 package (10 ounces) fresh baby spinach -; 1/2 cup crumbled Gorgonzola cheese -; PUMPKIN SEEDS: -; 1/3 cup fresh pumpkin seeds -; 1 teaspoon olive oil -; 2 teaspoons brown sugar -; 1 teaspoon balsamic vinegar -; 1/4 teaspoon salt -; Dressing: -; 3 tablespoons balsamic vinegar -; 3 tablespoons olive oil -; 1 shallot, finely chopped -; 4 teaspoons Dijon mustard -; 1/4 teaspoon salt -; 1/4 teaspoon coarsely ground pepper -

Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds

1. 8 cups cubed peeled butternut squash -

2. 2 tablespoons olive oil -

3. 1/2 teaspoon salt -

4. 1/4 teaspoon coarsely ground pepper -

5. 1 package (10 ounces) fresh baby spinach -

6. 1/2 cup crumbled Gorgonzola cheese -

7. PUMPKIN SEEDS: -

8. 1/3 cup fresh pumpkin seeds -

9. 1 teaspoon olive oil -

10. 2 teaspoons brown sugar -

11. 1 teaspoon balsamic vinegar -

12. 1/4 teaspoon salt -

13. Dressing: -

14. 3 tablespoons balsamic vinegar -

15. 3 tablespoons olive oil -

16. 1 shallot, finely chopped -

17. 4 teaspoons Dijon mustard -

18. 1/4 teaspoon salt -

19. 1/4 teaspoon coarsely ground pepper -

How to cook deliciously - Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds

1. Stage

Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside.

2. Stage

In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper.

3. Stage

In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.